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Old 12-29-2008, 06:51 PM   #11
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Quote:
Originally Posted by biglips31 View Post
I see mention in the original directions about storing at room
temp of 75 deg. First off the house is around 68-70deg but
I was actually planning on leaving in the garage. I live in
Northern California but it does get chilly in the garage.

Is this a problem?
If it gets below 62-65 degrees, the yeast may go to sleep and not ferment. If your garage is over 62 degrees, or you have a way to warm it up, it'll be fine. If not, it should go in the house at room temperature.
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Old 12-29-2008, 06:57 PM   #12
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I see mention in the original directions about storing at room
temp of 75 deg. First off the house is around 68-70deg but
I was actually planning on leaving in the garage. I live in
Northern California but it does get chilly in the garage.

Is this a problem?

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Old 12-29-2008, 07:00 PM   #13
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Quote:
Originally Posted by biglips31 View Post
I see mention in the original directions about storing at room
temp of 75 deg. First off the house is around 68-70deg but
I was actually planning on leaving in the garage. I live in
Northern California but it does get chilly in the garage.

Is this a problem?
Not sure why you posted this twice? But here's the answer again

Quote:
Originally Posted by YooperBrew View Post
If it gets below 62-65 degrees, the yeast may go to sleep and not ferment. If your garage is over 62 degrees, or you have a way to warm it up, it'll be fine. If not, it should go in the house at room temperature.
The optimal fermentation temp is ~72-75 -- but if it's cooler (but above 62 like Yooper says) it will just take longer...bring it in the house and cover it with a shirt or blanket if you can.
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Old 12-29-2008, 11:26 PM   #14
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i fermented mine at aobut 66-68 degrees, just cuz it was fall here....i started it before halloween and just drank my first sip this weekend. and it was great. FG of .998 so def. done fermenting. it tasted amazing, i added cinnamon sticks so it had a hint of that. it was glorius

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Old 12-29-2008, 11:53 PM   #15
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Somewhere around page 40-50 of the original apfelwein thread has an email from redstar. Long story short, Montrachet will ferment into the low 50's and maybe cooler. It will just go slower than when warmer. I went nuts looking for cold-tolerant yeast before reading that thread.

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Old 12-29-2008, 11:59 PM   #16
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I would suggest going and finding a #1 water bottle. use the water to brew a batch of beer and while its boiling/steeping mix up the cider. or you can go to the local grocer if they have a bakery and pick up an icing bucket and lid. drill a whole for a stopper and add the airlock. set the thing near the water heater. for temp control a heat pad can be used with a temp controller. I use an igloo cooler for temp control. when i poured the last batch ontop the yeast cake it was cold and wasnt doing anytihng for 2 days so i put my heat pad inside the cooler on low and in a day it was off like a bat out of hell and the temp was steady at 73*

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Old 12-30-2008, 12:04 AM   #17
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I took a space heater and plugged it in by my "fermenting chamber" to warm things up a bit recently. But even at 52 degrees, the apfelwien was still bubblin. The ales were sound asleep though...

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Old 12-30-2008, 12:16 AM   #18
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I have mine in the fermentor with a heat pad and a towel wrapped around it. It is bubbling nicely at 68F.

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Old 12-30-2008, 02:26 AM   #19
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i wouldn't do Apfelwein as a first batch. It is super easy to brew and tastes great, but you don't get the enjoyment of the whole brewing process with the boil and all that. And Apfelwein takes awhile to really get its flavor.

So maybe brew this and a beer. It's quick.

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Old 12-30-2008, 12:42 PM   #20
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Also, when you go down later today or tomorrow and see the airlock bubbling away and think, "Oh my god! What is that smell, my Apfelwein is ruined!, Nope that's just the glory of the Montrachet. It is referred to as "Rhino Farts". I tried a toilet paper tube with a dryer sheet over the airlock, from my "college engineering" days. Didn't help. Just stuff it in a closet away from the main living area. It will go away eventually.

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