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Optimal temperature for yeast in general is between 25-30C, for grape wine optimal fermentation is usually between 15-20C (white) 20-25C (red).

So 35C is interesting. 350 would be too much even if it was Kelvin.

Kveik beer yeast often works well far above 35C. Some reportedly tolerate into low 40s.

I don’t know of other yeasts that can do this though.

I was going to say, just throw some kiveik in it. That stuff is practically fool-proof