Ryan
Well-Known Member
So in the next few days, I am going to put together my first wine kit (Vintners Reserve White Zinfandel). I was wondering if the temperature for fermentation was as important as it was for beer. Right now I do the water bath in a cooler to keep my beer fermentation temps down. Should I do this for the wine yeast as well, or does wine yeast ferment better at a warm temp?