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First racking in Carboy - have about 3" - 4" below the top is this ok? what is ideal temp to keep at during this stage

OK - day 5 - room temp 64 - 66 - must temp 73 - 74 ( blanket around ) SG in H2O 1.000 - SG of must 1.025 - slight Fizz when I rack into carboy

little fizz - no adding after yeast - room temp 64 -65 - must 74 - 75 have to run out will check SG tommorrow

En Premeur - Dashwood Pinot Noir - RJS

Opps - 1.080 second reading RL premium Pinot Noir no foam or bubbles ?

Onto day 4 of first stage - started with reading of 1.090 - temp was 76 - 75 bubbly and foamy after couple of hours day 4 - no bubbles or foam reading was .990 -smells strong of yeast I'm still going in right direction- temp 74 - 75

have package of metatataric acid - when do I add this also what solution do i put in airlock ?

when adding water - can I use regular tap water or do i need special -

Looking for a crisp , clean tasting white wine to start my wine making experience - quality is important

I sure this questions is in here somewhere - getting ready to start my first wine batch - what temperature is required during the 3 - 5 weeks before the wine is bottled