Wine fermenting temperature

[Polcho]

I’ve got this Cabernet in the fermenter now. It hasn’t started to ferment yet.
Anyway, I’ve been trying to decide what temperature would be best for it.
The kit says between 20 -25c.
Doing a little reading, it looks like the wine will be drier and fuller bodied with a higher temperature.
I’ve set it for 25 now. Although, I read professionals like it between 20 - 30 c.
I’m wondering if I should put it up a bit, say 27-28?
Anybody have any input on red wine fermentation temperatures?

 

[Chippy_Tea]

Doing a little reading, it looks like the wine will be drier and fuller bodied with a higher temperature.

I use a heat pad in winter that keeps the temperature around 28c i wouldn't say any of my wine is fuller bodied or dryer in winter compared to summer so i am not sure what you read is correct.

 

[Polcho]

Yes, on further reading, it mostly applies to grapes fermented on their skins.
I’m used to doing up to 500 kilos a time, and that ferments out fine at cellar temperature, which can be anything from 25 to 30+ at that time of year.
I say cellar, it’s the ground floor really.