Originally Posted by Fossey
Can you please describe your lagering process? I am planning to do a lager cider but it is more likely to be a long cold ferment all the way through using Saflager s-23. Cheers.
I am planning to lager my next batch of Edwort's Apfelwein as well. Mainly due to not wanting the sulphur odors inside the house.
Basically, I will start it in the house in my sauna where it's a steady 18c, then when it starts to stink I will move the demijohn to my dark cellar which is a steady 13c pretty much year round. Since the cellar is solid concrete walls and floor with a heavy foam insulated ceiling, smells can not escape into the house.
I just did a 5 litre batch at 18c and it finished in exactly 7 days - just bottled, taste is amazing. Might go a blt slower there in the cellar, but the plan is to let it stay there for a month.