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reg $34.99 now $26.99
Belgian IPA Ingredient Kit contains a great and generous hop schedule and Belgian Candi Sugar to create a superb Belgian IPA. Belgian IPAs have the hoppiness, piney, citrus of a traditional American IPA but with the complex flavors that only… read more
Controlling Fermentation Temperatures For Wine Making
The temperature of your fermentation is an important factor in wine making. Too cold and your wine could lack in tannins and color you desire; too warm and your wine can develop a rotten egg smell or develop high volatile acidity, which could make the fermentation stall.
Controlling your temperature can be very simple with the right tools. The best tool you can have in your temperature arsenal is the immersion coil. No, these are not only for beer makers. The immersion coil is the perfect fit for controlling the temperatures of wine, cooler or warmer. The fact that you can run warm or cold water through the coil makes it much more versatile than a heating pad or other “only heating” solutions. You can also recycle the water you use by extending the output line to water your garden. Make sure you properly sanitize the coil before use. Stainless steel is the best choice for the acidic environment of the wine, copper and especially aluminum can leach into your wine and create high levels of metal deposits.
So, you don’t have an immersion coil, here are a few more homemade solutions. If your problem is too high of temperature try freezing gallons or liters of water and using them as “ice cubes.” Make sure to sanitize them before placing them in your fermentor. If your problem is low temperatures, try wrapping a heating blanket around your fermenter. A last ditch effort, if you are stuck, is to remove some wine and place it in a pot and heat it up on your stove top to about 95* F. Yes, this will make the yeast in the pot unhappy, but when you add it back to your fermenter it will quickly disperse the heat and the trauma will quickly be forgotten.
reg $60.23 now $44.99!
Blueberry Pinot Noir Island Mist Wine Kit
The tangy, sweet burst of blueberry combines with the light-medium body and cherry-spice flavors of the Pinot Noir to bring an intense, yet… read more
The Difference: 2-Row vs 6-Row Barley
You can see the difference in the images to the right. 2-row is a smaller less yeilding barley, so why bother with it? 6-row barley has three flower florets (kernels) at each node. When the head is viewed top down it looks like there are six rows of kernels since each set of florets are offset and appear to be two rows. This gives you a much higher yield, so, again, why do we bother with 2-row? 2-row barley appears to have two rows of kernels if viewed from the top. All this space the kernels have to grow allow them to become larger and more plump. What does that mean to the brewer? More extract less protein. Yes, Six-row has higher enzymatic power, but in most cases you are not going to be lacking in enzymatic power. More protein means less carbohydrates and as a brewer you are trying to do a mash and the higher carbohydrates are desired. Using a blend or 6-row can be a way to increase your protein levels which can help in head retention and lacing in beer styles where that can be an issue.