I'm fermenting lots of pinot noir approximately 60 gallons each - one in plastic, the other in stainless. I'm using a moderate (RC212) yeast. Punch down 2X/day. Assuming that the ambient temperature is
65 degrees, about how warm will the must get at its hottest? I'm shooting for at least a few days in the 90-93F range, but don't want to go over that.Cooling the fermentation seems pretty straightforward. I'm worried about having to heat it up. Does the electric blanket trick work? Are there other ideas?