For the first time, I'm fermenting several whites at a controlled cool temp of
55 degrees F. Obviously, the fermentation is much slower than it would be at
room temperature. But how much slower? How long might I expect the primary
fermentation to take? One batch is well over 3 weeks old, and at this rate, I
can expect the fermentation to take 2 months. Is this anything to worry about?
I'm tempted to just move the carboys into room temp.

Lee