I am making my first batch of wine: a Merlot from Master Vintner. I have a newbie question. I have just done my first racking and have a 12.88% ABV. I am starting the 12-day period whereby I allow the concoction to continue to ferment. I sipped a sample and it tastes almost as good as what I would get from a $8 to $10 wine. My question has to do with ingesting live yeast. Is there any problem doing this? It would seem that 98.6 would be the idea temp for yeast to continue to grow. I don't want to pickle my insides. lol Should I wait until after I have stopped the yeast from growing? Will I turn into a 180 lb yeast monster?