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Old 01-14-2011, 07:08 AM   #1
Jun 2010
Posts: 139
Liked 7 Times on 7 Posts

another newb here,

Just started fermentation on a white grape peach wine, i would prefer to leave it in the basement, but at this time of year, the temp stays around 60-62 down there. is this too cold for a good fermentation? I've read that yeast like to ferment around 72, but I've also read that some yeasts can ferment anywhere from 50-70... I'm using Montrachet yeast, any ideas?

I also recently moved a previous 'test' batch to the basement after the primary fermentation had finished, haven't done a gravity reading yet, but could this slow or stop secondary fermentation, leading to disaster after bottling?

Thank you!

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