I'm doing a Welch's recipe based on Yooper's and using Welch's frozen Niagara concentrate and K1-V1116 yeast. I've had conflicting advice over keeping the fermentation area cool or warm. A friend who makes white wine from grapes insists that I should keep my carboy in a cool water bath and maybe even use a towel to wick water and a fan. He feels whites are best fermented very cool, and that they maintain subtle aromas much better that way.
However, I read online that wine kits, even whites, are best fermented on the upper end of the range, maybe 75F or so. This is necessary because kit juice is concentrated and sterilized, so it need a "hot" ferment to "unlock" the flavors and aromas.
Well, Welch's frozen juice is neither a wine kit nor raw grapes. It does seem closer to kit juice though because it is concentrated and probably pasteurized too.
So should I use a cold bath, a heating pad or just let it ferment at my variable room temps?