If I were making a cider with a heffeweizen yeast and i wanted there to be some nice fruity esters, would i ferment at a higher temperature? Is there a temperature when the esters being produced would no longer be a good thing?
heffeweizen yeast is going to give you cloves and Banana hints. 68F-72F should produce a nice level Some say to cold shock the yeast by cooling the must down to 58F before pitching the yeast and then let it come up to temp. I have not tried that so I cant say its good or bad.
__________________ Primary: 3 gallon cider S-04 Secondary: Valentine Apfelwein Clone 1 Gal Bottled: Halloween Apfelwein Clone 1 Gal On Deck: 90 Shilling Clone