Max fermentation temp for hard cider?
Should I treat it like beer or will room temp, appx 80 - 85 degrees, make any difference in cider?
Depends on the yeast used but I would try to keep it in the lower 70 range if at all possible. I am doing a test with multiple yeast strains but I am keeping them in the room that's right at 72 degrees. A lot of wine yeast will say they can handle upwards to 85 degrees but most start throwing off tastes at about 82 as they are fermenting way to fast.
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