Originally Posted by ErinRae
... My question is...for my wine kits...maybe I should also brew a little cooler?? Could this help with the final quality a bit more? ... Any thoughts?!
Mostly depends on the yeast you use and the conditions that yeast works best in and the results it gives when fermented cooler.
One issue is the possibility of the yeast not performing well at low temp.
But it's not just temp that stresses or stalls yeast, but the pH, the alcohol, the nutrients, and so forth ... so using a yeast suitable to those lower temp ferments and those specific other conditions is a good part of the process.
Basically, do a lot of reading to know specific yeast.
Know which ones perform in a certain way when fermented at lower temps, and how other vinters have traditionally used those specific yeasts in that regard and for what purposes and with which grapes and/or fruit and conditions.