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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Secondary Fermentation Temperature
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Old 09-30-2010, 08:38 PM   #1
rsa
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Default Secondary Fermentation Temperature

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
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As long as the yeast is active, keep the temperature the same.
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