TJ2You
TJ
No more gurgling, so fining A in 3/4 hour later finings B in, now wtg to clear.
thanks Steve, I've started looking around and i see that Sainsburys do one from 100% concentrate has that been tried?Go to Morrisons if you can, best red grape I ever had don Simon, it’s really good. They do a white grape too.
Go to Morrisons if you can, best red grape I ever had don Simon, it’s really good. They do a white grape too.
thanks Steve, I've started looking around and i see that Sainsburys do one from 100% concentrate has that been tried?
According to yeast producer Wyeast red wines should be fermented between 70 and 85 degrees F (20-30 degrees C). You’ll get better color and tannin extraction at the higher end of this spectrum.
In this temperature range fruity flavors and aromas don’t get preserved which can be good for a red wine. When fermentation temperatures that approach 90 degrees F though you can run into cooked flavors.
White wine fermentation temperatures should be between 45 and 60 degrees F (7-16 degrees C). These lower temperatures help preserve fruitiness and volatile aromatics, characteristics more in line with a white wine.
White wine fermentations take longer. Academy member Rob ferments his white wines at 45 – 50 degrees and they can take up to a couple months to complete.
i've just put a Amphora white wine kit on which i had at 16-19 degrees and was getting no yeast action, have now sat in a water bath at 25 degrees which the instructions recommend to see if i can get it going. Seems high to me though 25 deg.Winemakers academy suggest the temps below but i have fermented white wine much higher than 7 - 16 c with no adverse effects.
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