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Making some wine - Page 2

post #21 of 27
The time may have gone by but the temps just started hitting the mid 60's... Do you think it's too late to start a batch of wine in the pavement state (NJ )
post #22 of 27
Thread Starter 
Where will you ferment the juice: garage, cold cellar, basement? What temps you expect there for the following 4 weeks?
post #23 of 27

Likely garage 65-70 daytime 53-60 nights....temps the next 4 weeks are about the same with an occasional 75-78 day

post #24 of 27
Thread Starter 
Do you use yeast? 50s and low 60s are a bit low for wild yeasts. I recommend using ec1118 yeast; works well at low temps.
post #25 of 27
Never have used yeasts. Usually crushed the grapes and not added anything. It's one of those " here's how your great great grandfather did it in Italy " things that my grand mother showed me nearly 27 years ago.

I know we usually started mid September .
post #26 of 27
Thread Starter 
Well... you need to adapt to the conditions.
post #27 of 27
Seems that we got lucky...it has not really been cold. Night temps dropped to about 60 and the garage stayed closer to 68 at night and daytime has been mid 70's. Tried a small pressing to see if it would work out so we didn't lose it all.

Made a 30+ gallon batch of red Zinfandel looking real good so far. Sitting in a barrel now for the duration bubbling away
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