Anybody ever tried it? I don't have the ability to lager anything (yet) or I'd try it myself, but I'm wondering what the effect would be, if any.
Cider generally needs some conditioning. If you condition near freezing, it just takes longer.
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I you listen to the Jamil Show's "Other" Cider show they talk about fermenting with wine yeast at very cool temperatures (50s) to keep the yeast from blowing off all of the delicate flavors. Apparently it takes quite a while, up to a year.The Brewing Network.com - :