I started a batch of cherry "wine" Friday afternoon for my wife.
Rehydrated and pitched about half a packet of Cotes des blanc on a gallon of cherry juice.
SWMBO does not want the end product to be too dry so I'm fermenting (actually, apparently not yet) in a cooler with a frozen water bottle to keep temp between 55-60.
Since I'm not seeing activity, should I let the juice warm up to room temp (68-70)?
If so, would it only need a day or so at room temp after airlock activity then back in the cooler?
Thanks for any help.