A question that might seem silly, but I'd rather know for sure before I do something to ruin my batch!
I'm just about to start my first batch of wine, a nice Pinot Noir. My main living area is about 18-22 degrees C and the cold room in my basement usually sits around 12-15 degrees C in the summer and probably 10-12 C in the winter (sorry I don't know these in F). Now, here's where your expertise comes in. I've read that the primary fermentor does better in a warmer area, say 20 degrees C or so, whereas the secondary fermentor and bottling is better in a cooler area, such as my cold room (15 degrees C give or take).
a) is this true?
b) if so, here's my dilemma. Can I sit the primary fermentor upstairs and then move it downstairs just before racking to the carboy? The issues I'm imagining are that it would be pretty heavy (23L) and would stir up all the sediment in the liquid.
Does this make any sense? Ultimately, I want to ferment upstairs and rack it longer term in the cellar. Any suggestions?