My favorite wines to make are fruit wines. these include blueberry, blackberry, blackraspberry, strawberry, sour cherry, apple, dandelion, & mead. What makes mine setup unique is the fermenter. It is made from a old commercial stripped refridgerator, a 75 watt bulb and a thermostat. With the door closed it will keep the wine fermenting at a constant temperature. I have mine set so the fermentation is between 70 & 74 degrees. It uses very little electricity and I don’t have to worry about room temperature.
Name: Chuck Lewis
State: Ohio
That is cool! I see you even installed an outlet on the inside.
Chuck! What a great idea! I’ll have to keep my eye out for an old junker icebox now 🙂 Thanks for sharing!
Chuck,
This a great idea! How did you hook up the thermostat? Lost on that part! Would like to try this!
There are thermostats that are used to control electric space heaters, you just plug the light in and set the temp.
If you have this in your garage in the summer, How do you keep temps running to high.
Chuck,
Can you email me instructions for building your refrrig fermenter with bill of material ?
Sounds like a great idea! I bet if the icebox worked it would be a great place to lager beer also.
Chuck Lewis, what kind of thermostat did you use id you don’t mind me asking thanks leon
would you mind axplaining the peocess of how you hooked it all together and what kind of thermostat you used.yhank you
Great idea. I have the frig. Need to know how to hook up electric and thermostat inside. Can you help?
Chuck this is a great idea and I too would love to learn how to build one. Can you help with instructions?
I do my brewing in my basement which is too cool in winter. This will solve that problem.
If you aren’t able to hook up the electrical parts – get an electrician ! Don’t
start this project !!!!!!
I do something a little different with some of my wine I use a fish tank heater.. keeps a steady temp of about 72-74 also I have a table iset my femerters on i use a goose nsck lamp and a hanging lamp works well
I also have made use of a refrigerator. I purchased an older used one
that still works and I use it to cold stabilize two five gallon carboys prior
to bottling. I keep the temperature a few degrees above freezing for a few months. By doing this the sediment falls to the bottom of the
carboys as a crust which makes it easier to siphon off when bottling.
I purchased an used refrigerator that I use to cold stabilize my wine before bottling. I put two five gallon carboys in it and set the temperature to near freezing for about three months. This causes the
sediment to settle to the bottom of the carboy as a crust which allows me to easily siphon the cleared wine .