Planning my first batch of wine. Juice kit from midwest.
Instructions say to pitch the yeast between 65 - 70 degrees.
then to ferment between 65 - 75 degrees.
Ambient temp in my room is running 60 - 65 degrees currently. Would you look into a heat source or let her rip?
Instructions say to pitch the yeast between 65 - 70 degrees.
then to ferment between 65 - 75 degrees.
Ambient temp in my room is running 60 - 65 degrees currently. Would you look into a heat source or let her rip?