Allotments 4 All
Produce => Drink .... => Topic started by: Derekthefox on December 23, 2005, 08:54:03
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This time of year can take its toll on fermenting wines, by dropping temperatures and sometimes even arresting fermentation prematurely. Like many people, the location of my demijohns is dictated by my domestic arrangements, and they are not located in the warmest part of the house.
What do other people do to keep their wines warm and ticking over during these cold periods ...?
Derekthefox
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I used a heating belt for my beer brews when I used to mash. Also you can get heating pads that you stand the demijon on and it heats it from the bottom. You can get these from any good brewing shop.
Try this link as an example.
http://www.whyteshomewineequipment.co.uk/catalog/product_info.php?cPath=32_75&products_id=611
The_Snail
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Sneak it into the airing cupboard :)
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Hmmm, I have 7 demijohns ... :D
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Don`t temp me Derek!!!-I had three oak casks,4 23 litre carbouys and over 20 demijohns ;D
I miss those days-and I was good. But I got married-oh well you can`t have everything
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Beer and wine making are not acceptable in your household then Stephan? My wife is happy that I am occupied with a harmless activity ...
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as far as wine is concerned (from grapes) low temperatures are beneficial to the wine´s quality. anything above 5 degrees celsius is ok. one of the reasons that late picked grapes make better wine than earlies is that the cellars are then cooler.
this surely works if natural yeasts are used- the yeasts that live on the berries.
what temperatures the factory-made strains tolerate i do not know.
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Derek -making it is harmless -the consuming on the other hand?
Blight, I know low temperatures are beneficial for cider (again on wild yeast), hadn't heard about it for wine.
Jeremy
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Derbex, I am careful to make sure that my consumption is within acceptable limits ... but I must admit, I am enjoying the making ...
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The best wine I've made so far Derek is Elderflower, which I initially fermented & then left for quite a while in demijohns before finally bottling. Result is strong, very clear, great taste & slight effervescence.
Because of that result I initally fermented pears in Autumn & am now storing in the house in cool conditions until it warms up again & I can put in demijohns for a second bubble. You may want to try actually leaving overwinter before you allow to re-ferment again in Spring, especially if it's autumn fruits you're using.
A couple of the Elderflower bottles popped their corks September. I'm faced with having to drink the lot before the weather warms up again. It's a tough life at times!
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I have (literally) just bottled up some of my elderberry which I have
made for the first time.
It was kept in a fermenting bin in a warm kitchen.
It tastes quite full bodied and slightly effervescent.
I feel quite squiffy after syphoning it off and having a very small
taste - to sample the quality you understand ;D
Thank goodness I live on the boundary of my childrens school field
as it is now time to collect them
Debs (hic!)