I started a wine kit on Saturday using Red Star Premier Cuvee, which was provided with the kit. It is sitting at 78 degrees in my basement, and fermentation has just kicked off pretty good today. As a rule, I prefer to ferment things on the cool side, and 78 seems a bit warm. I'd like to move the wine to my fermentation cooler, which is at 60 degrees, to finish out fementing and conditioning. Will moving it from a 78 degree environment to a 60 degree environment cause fermentation to stall with this yeast? The tech sheet says Premier Cuvee will ferment well between 45 and 95 degrees, but I'm worried about the 18 degree drop in temp. Thoughts?
Primary/Secondary: #132 American Wheat
Kegged: #130 American Pale Ale, #131 Stone IPA clone
Planned: Dusseldorf Alt, West Coast IPA