Aiding Fermentation / Heat pad?

[WendyAF]

Hi, I am new to home wine making. I am itching to get started having just received my first Beaverdale Kit (chardonnay). My worry is that I live in a draughty old house and to maintain a consistent temperature above 20 degrees will be difficult. I am wondering whether I should invest in a heat pad to get the fermentation started.

Any advise would be much appreciated.
Many thanks

 

[krazypara3165]

leave a thermometer out and take a few recordings over the day. my temp varies a little but I find that when I have a batch fermenting it usually stays on the 19 degrees mark. I have done a few wines at this temp and they have fermented no problem they just take a tiny bit longer but apparently tastes better when fermented at lower temps

 

[Chippy_Tea]

A heat pad would work and you leave it on it until fermentation has finished, i live in a cold house and have found even at 15c when the heating is off fermentation finishes but it takes longer than it does in summer, if you don't want to buy a pad you can wrap the DJ's or buckets in something, i use a beach towel folded over a couple of times, this helps a lot, i have read members us old duvets etc anything that will keep the heat in will do.
When Fermentation is taking place the wine is always warmer than room temperature so you just need to keep it from escaping the best you can. :thumb:

 

[tonyhibbett]

You just need to insulate the container. Loft insulation material and a dustbin liner is a good solution. Once underway, the fermentation process itself generates heat. But why not insulate the house. There are government schemes to help pay for this and it cuts down heating bills.

 

[Jonny69]

I wouldn't bother. Let it ferment at the lower temperature - it'll take longer but you'll get a better wine that way. Rushing fermenting wines at 20 degrees C will make it hangover juice :thumb:

 

[evanvine]

If you really want to get clever Wendy:-
Sit 2 DJs on your heat mat, 1 with your must and the other with water.
Control the mat with an STC1000 with the probe in the DJ with water.
Splitting hairs, this does not take into account the heat generated by the ferment, but I find that's neither here nor there.

 

[Chippy_Tea]

I wouldn't bother. Let it ferment at the lower temperature - it'll take longer but you'll get a better wine that way. Rushing fermenting wines at 20 degrees C will make it hangover juice :thumb:

You call 20c rushing :shock: all the kits i have made suggest keeping the temperature between 20c and 25c and the range below would suggest 20c is not rushing.

10–15°C Slow Fermentation
18–24°C Normal Fermentation
27–46°C Very Rapid Fermentation
49°C Death

 

[Robbo]

During the colder months i use the water bath method by putting the DJ into a container and fill it up with water then put an aquarium heater into the container.

Aquariums heaters are very cheap and they cycle on and off using a thermostat so the heater isn't on all the time.

I ferment all my wines above 20c.......below this temp takes too long for me

 

[Gentwee]

During the colder months i use the water bath method by putting the DJ into a container and fill it up with water then put an aquarium heater into the container.

Aquariums heaters are very cheap and they cycle on and off using a thermostat so the heater isn't on all the time.

I ferment all my wines above 20c.......below this temp takes too long for me

I do the same, my heater even has an LCD display telling me the current temp which is normally correct.

The beaverdale instructions do say to not let the temp drop below 20. If you've doing a 6 bottle kit i'd go the fish heater route. I find 30 bottle kits sit at around 20 in my house with just a thick towel wrapped round it anyway.

 

[WendyAF]

Thanks everyone for your replies and advise, I'll work my way through them over time. Initially I'll try patience (not easy when it's your first Kit) and wrapping up the bucket / DJ, keeping the warm bath method in reserve and see how this works out. I may consider getting a heat pad in the future as I gain more experience and confidence.

 

[Chippy_Tea]

I may consider getting a heat pad in the future

You will probably find you don't need a pad if you use the wrapping methods above, from spring onwards our houses are warm enough for keep the wine above 20c so normal fermentation can takes place with no wrapping or added heat.

 

[WendyAF]

Thanks, yes, I think from Spring onwards the temp in my house will be better also so from then onwards it won't be such a problem. On average with heating off the temps vary between 16-18 dgc so from some info supplied I would just be looking at a slow fermentation. The forecast for the week end is good and I'll be home so the heating will be on, house warm and get the kit off to a good start, I'll then wrap it up and put it in a draught free cupboard and see how it goes.

Thanks again for the helpful advice, I am feeling more optimistic now. Can't wait to get started.....

 

[graysalchemy]

If you have 16-18c then this will be plenty fine.I find a slower ferment better you get better flavours IMHO. And in anycase they are best left to mature for a few months in anycase so an extra week or two won't make much difference in the grand scheme of things. :thumb:

 

[tonyhibbett]

A 30 bottle brew is less subject to temperature fluctuations than a 6 bottle brew and maintains a temperature above room temperature during fermentation. When mixing up the kit, use warm water to get the yeast off to a quick start at about 30 c.