Looking into building a fermentation chamber and had a question. When is the temperature control the most important. Primary or all the way through. Reason I ask is I am trying to figure my size. I can maintain 65-72 in the room its in now during the winter but not sure what its gonna do during summer. If I ferment in the cooler then move to the room when I transfer to secondary would that be fine.
Next up - Apfelwein and/or a show mead
Bottled- Cherry Berry Melomel, Pappy's hard cider