Thanks for all the info. I guess I'm getting a little ahead of
myself. As long as I can produce a variety of reds with good quality
at the temperatures I have, I can always worry about refining that
later.

I'm estimating the temperatures in this closet anyway, though I think
I'm pretty close. I'm going to take some readings with a thermometer
to see what I've really got. I went in there this morning and it was
noticeably cooler than the rooms outside the closet. Who knows, it
might even be a little cool in the winter, which would mean I would
ferment in another room during the cold months.

(Jack) wrote in message . com>...
> 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).
>
> I'm really much more interested in reds than whites (I rarely drink
> white wines). I don't want to jump into the hobby, only to find out
> that I have very limited options as to what I can make and that the
> quality of whatever I make will always be subpar. Is it worth