That's actually a good idea that I never thought of if you want to
increase fermentation temps on small batches.

Bob


Kentucky wrote:
> Assuming you are using
> whole crushed grapes less stems and
> Lalvin K1 V1116 yeast and
> transferred most of the sludge (less seeds and skins) to a 5 gallon
> carboy secondary,,,, then
> How many 1 gallon secondaries should I prepare for topping off the
> carboy during racking (s) to wind up with 5 gallons at bottling ?
>
> I read on Keller's site to move the sediment to the carboy when I
> transferred the primary to the carboy secondary. Apparently there is a
> lot of viable yeast in the sediment. Don't know if this made a
> difference but the carboy is producing 20 big "gaaaloooop" bubbles a
> minute in the airlock. The SG was 1.022 at 85F when the wine went into
> the carboy yesterday on Wed the 22nd.
>
> BTW a newbie "DUH"
> I tried a neighbor's idea to use my 80 qt Coleman cooler as a primary.
> 36 hours after pitching the yeast I opened the cooler to punch the cap
> down and my once 75F must was now 95 F !!
> "DUH", coolers are good at retaining cold AND heat (smile,,,,)
> Left the lid open and covered with a towel after cooling things down
> to 85F with an ice pack.
> Temp stayed right at 85F - 87F. Now that it is in the carboy not sure
> what the temp is. The yeast did not seem to mind one bit.