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The Winemaker’s Think Tank: Vol 14 – What temperature should my juice be before yeast is added?

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What’s the Winemaker’s Think Tank?

Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! :)

What temperature should my juice be before yeast is added?

The ideal temperature for most yeast strains to conduct a successful fermentation is between 60-70 degrees Fahrenheit. Be sure that the juice is at least 60 degrees before adding any yeast to ensure that the yeast will not die of cold shock when added to the wine.

Check out Musto’s Youtube Video below for Step by Step Yeast Starter Instructions from Winemaker & Bootcamp Professor Frank Renaldi.

 

We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.

3 Responses to The Winemaker’s Think Tank: Vol 14 – What temperature should my juice be before yeast is added?

  • Gene Fiorot says:

    What is important is the yeast culture should not be introduced to the Must with more than a 10 degree F differential. As far as temperature during fermentation serious reds can go 90 F without problems while locking in color and tannins. Of course the Yeast selection and its temperature range has to be a consideration but those numbers on the high side are often 5-10 degrees underestimated. Bottom line. Making a big red ferment hot.

  • Gene Fiorot says:

    70 degrees is for wimpy red wine or Pinot Noir if you are of the California School. In France it is HOT.

  • Gene Fiorot says:

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