This is my first time making wine (Mead specificly) and I just racked
my wine from the secondary fermentor to a clean carboy after 2-1/2
weeks of being in there. My temperature before was a constant 78
degrees F and has been dropping since then and is now about 70 F
(still falling). This change occurred in only 2 days. The location
I'm using is a pretty constant temperature. The only explaination I
can think of is that I was using raisins as an energizer/nutriant for
the yeast. They were looking pretty well spent so I took them out
when I racked and didn't replace them. Would that explain the temp
change or is there possibly something else going on?

J. Brazer