I am using Lalvin D47 white wine yeast in a small batch currently.
While I was looking around I noticed a few different ranges out htere than what Lalvin recommends.
The manufacturer (Lalvin) suggests D47 ferments best from 59 to 68 degree Fahrenheit.
A few brew sites list D47's temp at being 50 to 86 F, which is a much wider range.
Sites that list the expanded temps:
What thinks you?
Does fermenting toward or below the cold side of the range cause off flavors?
The manufacturer says 59 - 68 F
What would happen if the brew were to be exposed to both lower and higher temperatures than recommended?