Brew needs to be at certain temperature range while fermenting. The issue is that at my house it is about 65F during the day, 60F at night. Seems to be a few degrees too cool by most recipes. Also, trying a mead recipe that says it is good to keep it at 70-80F.
With that temp range, will I just have to wait longer for it to ferment, or will it stop the yeast? If the former, what is a good approximation for extra percent of time I should give to the suggested for feremnting?
Thanks for your time and thoughts.