Kartik, appropriate temperatures during fermentation are 70F to 80F ambient temperature and you want to keep those as constant as possible. That means no turning down the heat at night, etc. I ferment all my stuff in a fermentation room that does not have temperature swings.
Following fermentation of a kit, you need to raise the temperature of the liquid (take a good reading and not ambient temp) to at least 75F but 78F is better to degass to release all the extra CO2 created during fermentation. After that, you'll add your clarification packets and then a nice temperature of 65 or less is desired. If you cannot get temps that low and stable, any area of the house where temperatures will remain stable and free of swings. Wine held at 70F throughout the years, yes years!, will fair much better than wine held at 56F for a week, then 65F for a week, then 75F for a week, then back to 65, then to 80, etc. My wine suffers temperature swings of 58 to 62F at a maximum.
However, I take things to extremes and typically age my wines much longer than the average home wine maker too.
