EC-1118 has a Temp. Range of 45 to 95....I try to shoot for 70 to 72 for a temp while fermentation ...during the heavy part of fermentation, the wine will make it's own heat, but I try to watch the temp at the end and keep it up there so the wine will finish out
Just bottled 10 gals. of chokecherry this last weekend...Isn't it great stuff???