Okay, I've got the opposite problem, with my fermentation area in the house.
Since my wife won't tolerate 60 degree temps inside (I don't know why), the
room temps are around 75 and the must can reach 80 during active
fermentation. All the "room chillers" I've seen are expensive and need to
run a hose out of a window. Any other suggestions on how to cool down the
must?
> wrote in message news
njhc.191708$Ig.86115@pd7tw2no...
> Hello,
>
> I am new here, but I have been reading for a few weeks now.... I am just
> looking at getting starting making some wine, I think I have enough $$ put
> aside now to pick up some equipment and a kit to start with. The problem
> is that the area where I can store my starting bucket and carboys is a
> little cool, I am wondering what is acceptable for keeping it warm, or up
> to recomended temp. Would putting something like a fish tank heater in it
> be OK, or "just wait longer"?
>
> Or would an insulated box with a thermostat in it be something that I need
> to look at?
>
> Thanks!
>
> ~Brian