Franco wrote:

>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
>
>
>
74 degrees sounds about right. I do blueberry between 65 to 80 degrees.
The yeast also generates some of its own heat.