Hi,
I'm on day one of a blackberry/blueberry fermentation. I'm using Lalvin
71B-1122. My goal is a dry wine with about 13 % alcohol. Fermentation is going strong. Room temperature is at 74 degrees F. Does anybody have any comments on what temperature produces the best results? I was going to use the same precepts as for a regular red wine: 70-80 deg for primary, then lower the temperature as the fermentation subsides, but I don't know if that is applicable to a blackberry wine. Thanks in advance for any suggestions.Franco