I am new to wine making, I purchased a kit and have begun making my first batch. Its very hot right now and humid, our home stays between 75-85 Degrees, is this going to be a problem in this batch I am making right now, I cant seem to get the temperature below 75.

It wouldn't hurt to be a little cooler.Some stronger reds can handle it better than more delicate wines.I've heard a lot of beer brewers talk about putting the fermenter in a tub or sink or whatever,filling with water and adding frozen bottles of ice to keep the temp down. So what are you making anyway?

Thanks for the response. I am making a Cab/merlot it is one of the wine kits.. it stays close to 75 degrees in the room I am making the wine, but it has gotten to 80 or so.. if this is going to hurt the process then I want to get a small air conditioner to put in the room. Again thanks for the help with this, I am new to all this but having a blast learning to make wine.. beer is next..

Wine kits are what I started with too. Its a very rewarding hobby.I have read several books on making wine and temp control isn't as high on the list as it should be IMO.It was really when I started trying to make beer that I learned its importance.Anywho welcome to the site.I'm new here also and have already got some good help and learned alot.

That pix didn't come out right. Way too big. Hmmm

Summer time temps can get pretty high. When fermenting the temp in the vat gets even higher. 10 degrees higher than room temp is not unusual.

If you are new to wine making there are a couple of choices. just plan your wine making for the fall where you don't encounter those temps. IF you are jumping in with both feet and don't mind some expense those room air conditioners work quite well. I constructed a small room in my garage 7 by 12 feet. I insulated it and installed the room air conditioner facing into the garage. You have to modify the wall slightly to mount the window room air conditioner but a $100 window air works for me. I run the room at 70 degrees for fermenting in the primary, then drop it down to about 65 degrees for storage in the carboys. You could even have a smaller room but with a couple of carboys it still gets crowded. I have counter on one side the full length of the room and a wine storage reefer at one end for bottled wine. Unfortunately the air conditioner is on the end by the door so it cannot be seen.

The pix is in the other post.

Some of the chemicals, pectic enzyme for one, doesn't like temps above 80 degrees. Keeping in mind that the primary is usually higher than room temp.

Things happen a lot faster at high temps and you should watch it more closely. Especially in a kit where they give you time periods, those periods of time will be much shorter. Watch your air locks for evaporation at higher temps. yeast types will specify what temps they will ferment at. If you are using whole fruit at higher temps, since the fermentation time will be shorter, there will be less flavor from the fruit. In a kit where it is just juice probably won't make a big difference in flavor.

Well I be! I like that little board you got there.Gets all the yeast to one corner.

Used a 2 by 4. Works quite well.

i've never thought of using a board like that... GREAT IDEA!!! i just found a random 2X6 in my basement...

I live in Costa Rica and have similar temps - 70 to 80 degrees average and up to 85 degrees. My house have an integral garage and as it gets in the 60's at night, it stays in the high 60's to low 70's during the day. Do you have a well ventilated building that might have the same conditions?