Originally Posted by pksmitty
Fermentation produces heat, so the temp inside your bucket was probably several degrees warmer than the room temp.
Yeah, take it from me. We do about 2 tons (yeah, 4000lbs) of grapes a year for wine in a 18x24 room, and when you open the door during primary, it's about 10 degrees warmer. That's a large scale, but even on a small scale, it's contained in a bucket. I suggest you get one of the sticky thermometers to see what's really going on in the bucket.