>
> If you're making reds, you don't need the temperature lower than that. Reds
> sometimes hit 100°F during peak fermentation, and that's no problem as long
> as the yeast don't die.

There's also the ability to use the wet t-shirt technique to
bring the temperature down. Which you might want to use for
whites in any case. If your ambient is high and your humidity
low it can bring down the temperature by 10 to 20 F fairly
easy.

Don