I just got some more fresh juice yesterday. Regina: chardonnay, chianti
and merlot. (is there a 12 step program... )

It was quiet cold when I got it from the refrigeration truck. I'm
following Jon Iverson's book for these three.

He states 50-60deg for the white and 70-80 for the red for the primary
fermentation.

What's a good temp to get all three started? Right now their at ~60deg.
After the 3 days I'll take the white to the basement and leave the
reds in the warmer room. Though this time of year (it's 35deg out right
now) it might be hard to keep that room in the mid 70's without
supplemental heating.