> As posted earlier, I'm interested in the hobby. However, the best
> temperature I can muster will range from around 70 deg. F in the
> winter to around 76 deg F in the summer; unless there is a relatively
> simple, inexpensive way to get the temperature lower. I've read a bit
> about temperature in winemaking, but haven't been able to get anything
> definitive (the temperatures are all over the place).

Aside from the fact that winemakers may not have complete control over
temperatures, the reason they would be "all over the place" because
it's an extraction issue. Fermentation temperature in reds is a hotly
debated (pun intended) topic - some like a spike up around 27-30 C
(81-86 F) whereas others like it cooler all the way. It just depends
on how much extraction you want really.

As Tom metioned, you wouldn't really want a temperature much lower
than 70 F (21 C) when fermenting a red anyway.

Ben