Hello all, this is my first post so here goes.
I have some pinot noir concentrate I bought from Williams Brewery.
There seems to be quite a temperature range for fermentation.
considering I live in southern California in an area that gets very warm, I was wondering what temp range I should be trying to maintain and what are my choice’s for yeasts.
Winebuff
A Pinot Noir should prefer a slightly warmer temperature. Around 70 degrees is always a good fall back position. Much over that you may run into trouble and much under it will take forever to finish. :cheers:
Thank you
Winebuff
