Room temperature is 74 degrees, now that I have a heater going in the garage, and have constructed a door to keep the heat from escaping into the rest of the basement. Must temperature is 76 degrees, which means that the fermetation is taking off.
To maximize flavor, I'm hoping the temp ends up near 85 degrees. Though this is much debated, it seems that higher temperatures during fermetation mean more flavors can come off the skins. (The 2-day "cold-soak" between crush and yeast innoculation also should help deepen flavor. )
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