Fermented too hot too fast.

[Banksy]

Hi there,

First attempt at making home brew wine and due to excessive eagerness I fewmented the wine too fast. I didn't know this was a bad idea. How much damage will I have caused, and is there anything I can do to compensate?

I'm using the 4 week California Connoisseur Merlot. I may hav addes slightly too much water in the initial dilution because my initial SG was near to 1.079. I used a youngs brew belt and kept the wine at between 24-26 C. It suggests that primary fermentation should be for 7 days and on day 8 I shouldsiphen off the wine for 2ndry stage. By day 6 the bubbler stopped bubbling. I tested the SG and it was 1.000. The instructions suggests it should be <1.010 by day 8.

Having moved the wine into a carboy there is very fine bubbling in the wine but no bubble movement. I don't think the bung was airtight and I have changed it.

So, should I ferment for the recommendend 12 days at 22 C, leave it longer or shorter, will it be super dry, and will I need to add sugar later?

Mainly, how much can I affect the final taste by fermenting at too higher a temperature and thus too quickly?

Thank you all for your suggestions. Regards, Courtney.

 

[Moley]

High temperatures can stress yeasties and make them produce some funky flavours, it's to do with things called esters.

However, yours has only been a little on the warm side and not ridiculously high, so I wouldn't expect it will have had too much effect.

If you've already racked, I would suggest you leave it in a slightly cooler place for a week or so.

Does your kit include a stabiliser? If so, at any time between adding that up to bottling you can sweeten to your own tastes if it has gone a bit too dry.