mmcoal wrote:Funny this thread popped back up. I just started two gallons of cider yesterday and they are bubbling away near the stove. They are probably around 80 degrees where they are situated and seem to like the warmth as the air lock releases about every 3-4 seconds right now. This year I am trying honey in my brew. How much per gallon for fresh cider are some of you paying?
I've never made Cider before, and I know Champagne Yeast will handle elevated fermentation temps but 80* deg's is really high.
It would seem that mid to lower 70's (again I've not made cider) would yield a cleaner end result without the fear of making fusal alcohol and off flavors.
Then again I ferment my Pales, IPA's and such at 62* -64* deg's* f in my fermentation refrigerator. I'm a big fan of yeast and how it reacts to different conditions and the end results...that is the only reason I even ask about this.
Perhaps some of the other Cider making Veterans could chime in on their process in fermenting and whether or not elevated fermenting temps vs. lower yielded any difference.