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Postby tshank » Sun Feb 12, 2012 9:31 am

Last week I added the remaining chemicals (fining) to a batch of Cabernet (RJ Spagnols) and am now waiting to bottle, I would like to leave it in the fermenter for awhile longer than the directions say, for aging purposes. I live in Florida so I use a temp controlled refridgerator for fermenting, would like to free it up for beer making purposes, would it be safe to move the wine into the house for bulk aging. House is usually no warmer than 78 degree's. Or should I just go ahead and bottle the wine at the 42 day point? Thanks

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Re: Temperature

Postby usmcruz » Thu Apr 05, 2012 10:01 am

house is fine
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