Originally Posted by saramc
I would place it lower 1/3 for six hours and check temp of must. I never keep belt on for more than eight hours, with at least eight hours off. Helps if you can wrap in a mylar blanket when out of belt. 8on, 8off, etc. If you move belt to upper 1/3 the lower part of fermenter will cool off, and kind of happy medium in center on desired temp reached.
Thank you for the sound advice I'll give it a try.