Quote:
Originally Posted by pmajka
i have 5 gallons of cab fermenting...
i have racked once.
but the fermentation has slowed and the SG is 1.028. down from 1.030 2weeks ago...
i had moved the jugs in to the garage and the avg tmp is 50F.
would it perk up if i moved the carboys into a warmer room?????
What is the warmest a room should be to ferment without damaging the wine.
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Wine yeast is very different than beer yeast. With beer, the character of the beer depends a lot on the yeast. With wine, you try to minimize the influence. Think ale vs. lager here.
I am not a wine maker, only a beer brewer, but I would look up the yeast characteristics and see the recommended fermentation temperature.