In general, large temperature fluctuations are considered bad for wine in
any phase; fermenting, bulk aging, or bottle aging.

Ray

"Allen McBroom" > wrote in message
. 97.132...
> Let the newsgroup scroll proclaim that Glen Duff
> > scribed upon its pages in
> :
>
> >
> > Many of us try to ferment certain wines more slowly (lower temperatures)
> > as a means of preserving more aromas/flavours. Once my wine is
> > fermenting vigorously I have had no problems with 55-58 F in my unheated
> > Ontario basement in the late fall. Many factors determine the ability
> > of fermentation in cooler temperatures including the yeast itself.
>
> What about wine in secondary fermentation in a place that fluctuates
> 25F to 55F? I've got soem sweet potato wine in secondary fermentation I
> considered putting out in my unheated shop, just to free up floor space,
> but the temp is down in that low range. Would it continue to ferment,
just
> taking longer, or would it die from exposure?
>
>
> --
> Allen McBroom ><>
> www.NPSTKD.com
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