General wine making discussion. If it isn't about wine, scroll down and put it in the Off Topic Stuff category below.
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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
- Taster Glass (2 posts)
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house is fine
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