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?