What's new
By:
Filters

Homebrew Wine help

celticfc said:
Hi
does anyone here make home brew wine ?
I am looking for help to keep the brew @ the right Temp. while fermenting.
I seen these on amazon

https://www.amazon.co.uk/TopBrewing®-Heat-Belt-Fermentation-Temperature/dp/B07648QMKX/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1520600090&sr=1-1-spons&keywords=brew+belt&psc=1
and this
https://www.amazon.co.uk/Flexible-H...&pf_rd_p=14f91171-0541-58ad-938b-3aec945f4cb7

wondered if anyone has had experience of any of the above , and if so what one would be best.
thanx in advance
cheers
Click to expand...

Neither of them have a thermostat so you have to continually monitor / move them about otherwise the wine just gets hotter.
Not required really unless you are using a garage / shed / unheated cellar for your demijhons, I always just put mine in the boiler cupboard or an airing cupboard when I had a water cylinder back when I used to make wine
Room temp of 16C - 22C is ample
If you are using a shed / garage, you might be better to look at reptile heatmats, these aren't cheap but they do have thermostats
 
pabloescaban said:
Neither of them have a thermostat so you have to continually monitor / move them about otherwise the wine just gets hotter.
Not required really unless you are using a garage / shed / unheated cellar for your demijhons, I always just put mine in the boiler cupboard or an airing cupboard when I had a water cylinder back when I used to make wine
Room temp of 16C - 22C is ample
If you are using a shed / garage, you might be better to look at reptile heatmats, these aren't cheap but they do have thermostats
Click to expand...

hi thanx for replying
pabloescaban
my brew temp. sits between
16C - 22C but although it ferments away my alcohol gravity level does not seem to reduce very much @ mo., seems to have stopped although it bubbles away
cheers
 
If it's bubbling, it's fermenting, and if it's fermenting, it's producing alcohol.
What's the hydrometer saying?
 
when i prepared the brew it was 118 (if that makes sense) its now 70, but its been @ 70 for 5days
 
118? - how much sugar did you start with? - by my reckoning that's almost 3lbs?
if it's been at 70 for 5 consecutive days, it's probably finished
 
pabloescaban said:
Ah, I was looking at an online calcuator which said 3lbs to make it 118, but this is without other ingredients, my bad
Click to expand...

checked it again its still sweet and fell to 60 so must still be fermenting will leave it and see what happens,
so u dont think i will need anything for heat ?
thanx
 
I never did when I made my wine, just got left in a warmish place, boiler cupboard in winter and just a spare bedroom in summer, out of direct sunlight
 
You must log in or register to reply here.
Back
Top