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