General wine making discussion. If it isn't about wine, scroll down and put it in the Off Topic Stuff category below.

Moderator: Moderator Team

Post Reply
Taster Glass (2 posts)
Posts: 19
Joined: Wed May 25, 2005 4:42 pm
Location: Central Florida

Post by 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


User avatar
Addict (5000 posts)
Posts: 7639
Joined: Sat Dec 24, 2005 12:55 am
Location: Naples italy
Re: Temperature

Post by usmcruz » Thu Apr 05, 2012 10:01 am

house is fine
"There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter"
Ernest Hemmingway

Post Reply