Temperature control for my neck of the woods is not going to be easy but I am adapting.
I know I can keep the primary at a constant temp within five degrees. Secondary is also a can do.
Aging or letting it stay in a carboy for more than three months at a low temp, especially for various white wines (what I have read) is going to be a bit trickier.
One option is to wait for the temps in my area to cool down by about 20 degrees since it is pretty much in the high 80’s and low 90’s for several months. This would mean making a white wine like a Riesling during November when the temps will drop and stay a lot cooler until next April. Does that sound like an option.
Second, if I make a kit, since they are made with a bit more leeway than I would have with a bucket of wine grapes , is that a bit more feasible?
What do you think?
Third is storage. I am looking around my house for a constant cooler area which is dark, little vibration .
I would buy another fridge but we already have two and a small freezer which are pretty full most of the time(long story). our Elec bills during summer are nasty high and that is just to keep things in the low 80’s. I know…whine …whine.
But for the meantime, any idea of what I could do and what temp( 70- 75 max ?)would be acceptable for long term storage.