VASCM: Fermentation Temp.

[Chris Henry]

I was told that you want to remain above 60 degrees. I just finished Fermentation with Merlot. It took 12 days to drop from 26 Brix to 2 Brix. Pressed on Saturday.

First time. Very fun!!

Fermentation Solutions on Winchester was very helpful!!
Address: 2507 Winchester Blvd, Campbell, CA 95008
Phone:(408) 871-1400
Hours: Monday 10:00 am - 6:00 pm

Regards,

Chris Henry


-----Original Message-----
From: vascm-bounces at kkn.net [mailto:vascm-bounces at kkn.net] On Behalf Of Jim Varano
Sent: Monday, September 23, 2013 8:23 AM
To: vascm at kkn.net
Subject: VASCM: Fermentation Temp.

Members,

Quick question.....I crushed 2 days ago....the temps in Boulder Creek have been pretty mild, my must is @ 66* ....is that ok? Or should I heat my shop to raise the temp of the must?
In 2 days my Brix dropped .5
Thanks
Jim

Sent from my iPad
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