TopherM
Well-Known Member
I made my first batch of Pinot Noir back in December with the plan of giving it as Christmas presents this December.
I bottle April 15. Once bottled, should I store this wine at room temp or celler temps for aging? My beer fermentation chamber has room for the bottles, and generally stays at 57-60F, so almost perfect cellering temps, but I thought room temp might speed conditioning, much like it does for beer.
Which is correct?
I bottle April 15. Once bottled, should I store this wine at room temp or celler temps for aging? My beer fermentation chamber has room for the bottles, and generally stays at 57-60F, so almost perfect cellering temps, but I thought room temp might speed conditioning, much like it does for beer.
Which is correct?