Ahh! It's a balancing act, like most other aspects of this
hobby/obsession. thanks for the info. makes sense.


JEP62 wrote:
>>
>
>
> The yeast won't start dying from 80 F, they actually prefer it even
> hotter. The problem is the fermentation goes too fast and you increase
> your chance of 1) losing some of the variatel characteristics of the
> grapes, 2) increasing some off flavors like higher alcohols, 3) with
> red grapes, you reduce the amount of time the wine sits on the skins
> which could lead to lower extraction.
>
> I ferment with the temp in the high 50s low 60s, especially with white
> wines. Reds I tend to let spike up higher.
>
> Andy
>