I have just started a WineBuddy Sauvignon Blanc 30 bottle kit (thanks to tesco recent sale) and it is already bubbling away at a few bubbles every 25 seconds, what a difference a few degrees makes.
24c in my kitchen.
- Thread starter Chippy_Tea
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nigelnorris
Beavis at Bat
Have you done a white at these temperatures before? I think fermentation is usually done much cooler, late autmun temps in the white wine areas tend more towards the low teens.
I have no means of cooling so all the wines i make are at this temperature in summer including the white grape juice and apple juice i used to make when WGJ was easy to find in the shops, the only difference i have noticed is they take a lot less time to ferment.
Delmol
Active Member
My Cooper's Real Ale has been sitting at 28 - 30 most of the day (that's in the coolest part of the house)
It's been bubbling like crazy, this hot weather!
It's been bubbling like crazy, this hot weather!
Over the winter I bought a 40W heater, a 40W heating pad and a 70W immersion heater ... :thumb:
... then in May I had to buy a fridge. :thumb:
Are we ever happy with our weather? :lol: :lol: :lol:
Typed as I sit in the living room sweating away gently and too hot to consider going to bed just yet!
Think I'll nip out to the garage and get a pint of Wilco Hoppy Copper Bitter! :thumb:
PS
Changed my mind and decided to try a couple of bottles of the Fulstow Recession Session and it is a beautiful drink after only 9 days in the bottle.
... then in May I had to buy a fridge. :thumb:
Are we ever happy with our weather? :lol: :lol: :lol:
Typed as I sit in the living room sweating away gently and too hot to consider going to bed just yet!
Think I'll nip out to the garage and get a pint of Wilco Hoppy Copper Bitter! :thumb:
PS
Changed my mind and decided to try a couple of bottles of the Fulstow Recession Session and it is a beautiful drink after only 9 days in the bottle.
tonyhibbett
Landlord.
A 7 day wine kit is designed to be fast fermenting and consumed young. However the more expensive ones benefit from slower fermentation at lower temperatures and longer maturation.
