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Old 09-30-2010, 08:38 PM   #1
rsa
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Sep 2010
nj
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I just started a primary fermentation on a bucket of Cabernet Sauvignon must. I see it's very well documented that the temperature should be in the range of 72-77f. What I can't seem to determine is at what temperature must I keep the carboy for secondary fermentation. Thanks.

 
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Old 09-30-2010, 09:37 PM   #2
david_42
 
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Oct 2005
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As long as the yeast is active, keep the temperature the same.

 
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