Ferment temperatures are key to hitting your stylistic goals, both for
aromas, and flavors. Making small batches of wine presents a set of
challenges not faced by massive wineries where they have huge
temperature-controlled vats. Your ferment temperature needs to be hot
enough to get the level of extraction you want but if you let it get
away from you and get too hot, you'll lose some of your fruit
component. Keeping the ferment temperature under control also allows
you to control the length of fermentation. So we rely on a pretty
simple method to lower ferment temperatures - toss in some dry ice. Cue
the spooky music...
