Rennaisance ManSupporting Member
- Feb 22, 2015
- Reaction score
- South Cental Pennsylvania
Ask 10 winemakers, get 11 opinions (maybe 15). I believe that get it warm has more to do with getting extraction from the skins than anything else. It does not sound like you will have skins, since it sounds like this is from concentrate. And some say get that extraction by doing a long cold soak, instead of getting it warm. Some say you get that extraction from enzymes added.
Agreed. Additionally, increased temperature means a faster burn with your fermentation. I tend towards cooler (in the 60's) temps during fermentation to extend it past the 7-10 days it typically takes to ferment to zero in a 70-75 degree room.