I'm about 2 days into fermenting some previously frozen crushed grapes. This is my first batch, so I'm probably obsessing a bit LOL I read everywhere that red wine should be fermented between 80-90 deg. But what temp. is everyone talking about? I took temp. this morning and the cap was 93 but the juice under was only 83. There seems to be a pretty consistent difference in temp. between the cap and the juice. So, when sources specify a temp. (such as Lalvin for their yeast), are they talking about juice temp or cap temp?