I have just started a WineBuddy Sauvignon Blanc 30 bottle kit (thanks to tesco recent sale) and it is already bubbling away at a few bubbles every 25 seconds, what a difference a few degrees makes.
Have you done a white at these temperatures before? I think fermentation is usually done much cooler, late autmun temps in the white wine areas tend more towards the low teens.
I have no means of cooling so all the wines i make are at this temperature in summer including the white grape juice and apple juice i used to make when WGJ was easy to find in the shops, the only difference i have noticed is they take a lot less time to ferment.
Only 20.8 c on the floor and that has risen from 19.6 yesterday. Have noticed the fermenting activity increase in just a 1.2c rise. Hopefully will rise again monday and tuesday.
A 7 day wine kit is designed to be fast fermenting and consumed young. However the more expensive ones benefit from slower fermentation at lower temperatures and longer maturation.