Best Temp for secondary 176

Thanks Ray and Darlene for your responses. I have read a lot of the older group postings and have read a lot of your responses to others and am very impressed with your willingness to help and your knowledge of winemaking. Being new at this, it can get scary when things go wrong and have nowhere to go for help ....thanks for helping people like me!

I have read a few books from the library, read everything on Jack Keller's website (several times over), read Lum Eisenman's manual, etc. but still have no hands on experience. When my Welch's Niagara "stuck" I had no idea what I had done wrong (I have not yet developed any confidence doing this). It is comforting to know that others have had similar problems. Thanks again for your feedback and for sharing your experiences.

I did add a teaspoon of nutrient to each gallon batch and I did "stir and pour" into the secondaries (rather than rack off the lees). I start rather high with an s.g. of 1.105 however but the Lalvin 71B-1122 should have been able to handle it ... I would think.

I followed Jack Keller's procedures for re-starting a stuck fermentation (used Lalvin 1118 PDM which I understand is good for starting a stuck fermentation). It still looked like it was not going to restart. It was very active until I put it into the main batch. Then it seemed to die again. Then as a last resort I put it back in a carboy without an airlock and put it in a very warm place (82 degrees) and suddenly it started fermenting again! We'll see what happens now.

My Welch's Red (Concord) is now just about finished ... below s.g. 1.000 but still fermenting under the airlock.

My next project is to process my Concords (from my Garden). Then on to a Kit.

Thanks again for your help.