ZeroSum79

Recipes 

Really looking for some help here. This is my first attempt ever at making Hard Cider.

Within a day of mixing my cider, malt sugar and yeast I had fermentation. Went great for a week, then I noticed slowing in the bubbling. Now it has completely stopped. I was concerned about the temperature, so I took a reading and it was near 90 degrees. Have I damaged the yeast? Do I need to cool it all the way down and start again? Add more yeast? I could use any help from the veterans.

Daze

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it may not be stopped but done. what does your hygrometer say??? at 90º you may have fermented out all the sugar in a week.

ZeroSum79

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I don't have a hygrometer. Like I said, still new. Not really sure all the supplies I need. IF the sugar is fermented out, does that effect the process? Is it done or do I need to add another step to get back on track? Thanks for the help.

pojobrown

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I'd say it's done heat might of worked the ueast like a champ

Daze

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you need to get a hygrometer to know for sure, good news is it won't cost you more than $10.00. how does it taste?? If it is done you can bottle it still and dry,prime and bottle carbonate (still dry), stabilize and back sweeten (sweet but still), OR you can back sweeten bottle carb and then pasteurize to end up with a sweet carbonated beverage.

UpstateMike

Recipes 

Ummmm...

A hyGrometer measures the amount of moisture in the air.

A hyDrometer measures the specific gravity of a liquid.

Pretty sure you'd be better off with a hyDrometer...

__________________
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Lemon Cider - Primary

Bottle Conditioning:
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

GinKings

Recipes 

For the next batch, I wouldn't let it get anywhere near 90 degrees. For comparison, I ferment in the low 60's.

kramer

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+10 on that one. 90 degrees when fermenting anything, let alone a fruit is about 20-25 degree too high.

Pickled_Pepper

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I think a lot of wine yeasts have a fermentation range up close to 90º F (at least mid 80s) I think lalvin even has a strain that can withstand temps up to mid 90s. If you don't have any way to reduce the ambient temps for making cider, I'd probably opt for a wine yeast that's better suited for higher temps. By using a yeast with a temp range of say 55ºF - 75ºF, you might get some off flavors at 15+º over the suggested range.

That all said...you might end up with a beverage you are very happy with regardless.

GinKings

Recipes 

I can understand the need to ferment at high temps for those living in some warmer climates, but the OP is fermenting in Washington in January. Shouldn't be too difficult to ferment at a lower temp.