I've read that primary fermentation is to be done at 70-75 degrees F.
After transferring to a secondary & airlock, then let it go at 60-65 degrees F.
We're at the Primary Fermentation stage right now. This year I actually used a thermometer. I see our basement temps are hovering right at 65 degrees (or less if it's on the floor). What problems might I be inviting by doing the inital fermenting at these cooler temperatures. BTW the must certainly seems to be busy :-)