Cos you're not in Afghanistan, stuck in a FOB right now are you!!??Barrack Room Lawyer said:
About 20C/70F. Much above 25C and you kill the yeast. In the summer it can be a bit tricky in a modern building to find somewhere cool enough, and some people keep their houses raosting all the time. The fermentation generates a fair amount of heat. From now on (Spring, hopefully) an unheated room with a karrimat bungeed around the bin should keep it about 70F - a floating thermometer in the bin allows you to keep an accurate check - one stuck on the side is only slightly less accurate; centre of the brew will be a bit hotter than that.dogs_bollox said:Bout 2 demijohns and enough yeast to make 120 gallons of wine plus bungs, hose tape and airlocks etc for Â£25 at our local health food shop.
now the detail question - the first one anyways ! :
3) What temperature do you store the fermenting demijohn at ? I've been told both between 20-25 C and a cool place like my shed. Which is it ?
Edited to delete questions 1 & 2.
Pretty much what I do 5A in a cubpoard under the stairs, Im bottling a batch up later, will let you know how good it is if I dont go blind.FiveAlpha said:I was in the local home brew gaff yesterday getting some advice off the owner. He reccomended keeping the fermenting wine at around 22 celcius and raised off a floor and away from draughts. If it's not stored in an airing cupboard or similar then at night wrap the demi john or container with paper for insulation.
He said as well that making wine / ale isn't an exact science. He's been doing it 50 years and still has the odd screw up.
It should be fine.But will your back be?, hauling liquids up the ladder is going to hurt.Mr_Deputy said:would a loft be a good place to distill and brew? obviously not near any heating pipes etc. Just a standard insulated, un-heated loft. This is the place I have in mind when I finally get a brew on. Started thinking about it a year ago and am keen.