So does anyone have a link that discuses this in detail, or is there information on this from some yeast manufactures?
Cause there are 2 main places that I can setup my carboys and equipment, one is the shed and in florida the shed is gonna be way to hot I'm guessing, and the other is probably in my closet or bathroom, and they pretty much stay at mid to low 70's year round.. So basically I'm wanting to make wines that will work best at those temps.