until the wine reaches a gravity of about 1010) various off flavours and nasty enzymes can be produced by the yeast. However, if the fermentation temperature is too high, especially during the initial phases of fermentation (i.e. Many strains of yeast, especially those for making English table wines, are designed to ferment at low temperatures - even as low as 6C or 8C.Ä«etween this range, it is likely that the yeast will ferment the wine out to dryness. If you try and ferment at a very low temperature, much less than 10C, the yeast will fall dormant. Anything about about 35C will kill the yeast, because yeast cannot stand very high fermentation temperature. This varies depending on the strain of the yeast. If you try fermenting at a very high temperature, you will simple kill the yeast. This has the attraction of making the fermentation complete very quickly - however, it can be a disaster for the wine. Many people starting out in wine making are tempted to put their fermenting wine in a position that enjoys high ambient temperature. Many a batch of homemade homebrew wine has been ruined by fermentation at high temperature - a simple bit of care will improve your results no end. One of the most overlooked aspects of homebrew wine making is the temperature of the fermentation of the wine. Fermentation temperature and wine making Wine making and Fermentation temperature Homebrew temperature: introduction
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