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!

May 2013
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Warming Trends

May 24, 2013

If you haven’t noticed- over the recent past the wine kit manufactures are recommending higher fermentation temperatures for making your wine. There are good technical reasons for this- but as far as you the winemaker is concerned- the result is easier degassing and faster clearing.

Now that wine kits require a higher and consistent temperature (22-24c) through ALL phases of wine making (primary fermentation, secondary fermentation and clearing) the Heat Belt and the stick on Digital Thermometer are must have items.

With the Digital Thermometer (simply stick it to your Primary Pail or Carboy) you will know at a glance the temperature of the must in the pail and the carboy. Yes, put one on each- it’s a very convenient way to check your temperature at a glance.

As for the Heat Belt, recommended fermentation temperature is now higher than the room temperature in most houses- so your wine must will need the extra warmth to get it into the fermentation range. The Heat Belt will also give you a consistent temperature- which will help with the clearing.

Cheers,

Bruce

Manager- Wine Sense, Pembina Highway


Filed under: General by WineSense

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