A quick question from a relative new-comer to cider brewing..some of you guys seem to go to extreme lengths keeping the cider fermentation at a controlled temperature.I keep mine at a max 24°C (75 F) for primary is that too high ? what defects could this cause and what are the best temps for primary, secondary and conditioning ?
I use Youngs cider yeast
or Safale - S04
pasteurised apple juice, with lemon juice and malic acid.
Thanks for any help.
All the best