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.
Manager- Wine Sense, Pembina Highway
Filed under: General by WineSense