I started a batch of JOAM yesterday, and it's fermenting quite well.
I know the instructions generally have you ferment this in a warm, dark place. I should have thought more about it, as it's getting kinda chilly outside now, and I can't afford to keep the house that warm! Once I top it off in the next day or so, my plan was to place it where the rest of my wines are aging. It's probably 66-68 degrees now, and may get a little cooler as the months drag on.
Is this too cool a temp to leave it at while I'm leaving it alone? I'd love to keep it in the kitchen but SHMBO will eventually want it moved.
"1gallon containers are the gateway drug." - NorCal