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Making a Finer Wine Forte Zinfandel kit, and I have a heated/cooled fermentation freezer. The kit instructions say to keep it up above 68. RC212 says 64-86. These are all fairly wide ranges. What would be a good number to set my inkbird thermostat at?

So I'm making a wine kit where you combine water and concentrate. I plan to use a campden tablet to remove chloramine from my tap water. Do I have to treat the water separately first, or can I simply add the campden to the final prepared must?

I like bold/jammy , non-oaky reds. It seems like the Finer wine Cab Zin Forte or the Zin Forte may be good options. Anyone have experience with either and can recommend? Open to other suggestions as well within or outside Finer wines. Never made a kit before, but the idea of the juice being...