A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

October 2012


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October 26, 2012

As many of you have noticed the instructions for making wine kits are changing. (We all read the instructions, right?).

One change that stands out to me is the fermentation temperature. 

There is no longer the 10 degree fermenting range. Now it is between 22-24 Celsius (72-75 Farenheit). This is a little warmer than room temperature in most homes. The reasoning? To make the wine making process easier. The slightly warmer temperature will get your fermentation started faster- which will start your out gassing sooner which will make degassing easier.

If you think you might have trouble staying in this temperature range try a Heat Belt. I use the Heat Belt to ensure my fermentation temperatures are correct. To save time I have Stick on Digital Thermometers on all of my primaries and carboys. I can check their temperatures at a glance.

Correct temperature = proper fermentation = peace of mine = great wine. 

Happy fermenting!


Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: General, Equipment by WineSense

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