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.
|All times are GMT. The time now is 03:34 AM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.