The solution I use is very simple - keep plastic milk jugs, filled 3/4 with
water to allow for expansion, frozen in the freezer. Put however many
you'll think you need into the must (it really doesn't take many) and
sanitize the outside of the jug before you put it in.

Ed

"Matthew Givens" > wrote in message
nk.net...
> 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?
>
>
>