Depending on the type of yeast it should ferment. It may take a little longer to ferment dry. Some on here would argue that a slow ferment is the best thing for a wine. I, myself like to keep a ferment in the 70's range.
Rich ,i have a black forest port style in my primary ,i`m in the process of step feeding some dextrose, I put my brew belt on ,and fell asleep woke up went to work,came home ...it got up to 86 degrees!...step feed it again ,and put some fermax in...it has a little sizzle still....I have my finger`s crossed.....