ideal fermentation temp for Selection Original Merlot?

We have this WineExpert kit, as typical the directions seem a bit generic. I am wondering what your thoughts are regarding the ideal fermentation temperature.

In case it makes any difference, our plans are to start it this week, bulk age in secondary for several months, bottle in the fall, and consume towards the beginning of 2014.

If you have any other tips of how to make the best with equipment: We have a typical brewing setup, O2 equipment, and fermentation chamber.

Thanks!

 

What yeast comes with it?

 

Lalvin EC-1118

 

That stuff plows though sugar at any temperature. I start my wines around room temp (70-73) for a nice rapid primary fermentation. Then I move them down the basement where it's closer to 65 to age.

http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf

 

Are you talking ambient air temp in low 70s, that could put the activity fermenting wine near 80 right? Internal temperature in upper 70s is what I would want to maintain for primary fermentation?

What characteristics will be accentuated at low 70s v.s. high 70s, or maybe that degree of precision makes no noticeable difference?

 

I don't have a thermometer on my primaries so I really couldn't tell us how much heat is generated during fermentation. But I'd assume your assumption is pretty accurate.

Put it this way...I don't go to any great lengths to control the temp I ferment in.

 

Thanks for the replies! Nice to know this yeast is so flexible.

We ended up making this Friday night setting it to hold at 74-F. Returned from weekend travels on Sunday morning to find a vigorous healthy fermentation!