I have a WE Eclipse New Zealand Marlborough Sauvignon Blanc ready to go, but I plan to “tweak” this kit. I’m looking for suggestions from anyone who has successfully done this. I’m not looking for an “early drinker” (even though WE claims this to be that) and am fine with bulk aging this. I believe that the kit instructions call for a fermentation temp of between 68 and 72 degrees. However, I have read that the best temps for whites are much lower, even into the 40’s. I can maintain 62 in my basement, and if I had to I could ferment this in my garage using my Inkbird temp controller in my fermentation chamber (cardboard box!) I WOULD like to acquire some fruit aromas/flavors, but know that there is not typically much anyway from this SB. I’m looking for suggestions on yeast as well. The kit came with 2 packs of Lalvin: a K1-V1116 and a EC-1118, but these may not be the best for lower-temp ferms?. Thoughts? I’m certain I’ll have more questions depending on the input I receive, so thank you ALL for your patience. Still learning here! P.S – I do have a filter (5 micron) which I can use to polish this before I bottle, fyi.