Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Temps for a cider
Reply
 
LinkBack Thread Tools
Old 01-14-2009, 12:17 AM   #1
Limited Visibility
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: North Phoenix, AZ
Posts: 594
Default Temps for a cider

I am experiment with a recipe that i just threw together, and have been reading up on some others. My next batch that is going to be make is definitely EdWort's Apfelwein. On hos recipe page it says to ferment at 74, but in my house it is a steady 65 degrees. Is this too low or will it just take a bit longer to ferment?

__________________
Friendship is like peeing on yourself: everyone can see it, but only you get the warm feeling that it brings.
Limited Visibility is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 12:19 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

That's fine. Wine yeast strains generally like to be warm- 80 is good for many of them!- but my house is 60, so I have some wine fermenting at 62. it's not really vigorous, but it's going! Most wine yeast have a big temperature tolerance, from 50s to 90s for many of them, so you're fine!
You're right- it just may take a lot longer.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 12:21 AM   #3
Limited Visibility
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: North Phoenix, AZ
Posts: 594
Default

Ok thanks for the response. That's what I was thinking... always good to get some reassurance from the greats

__________________
Friendship is like peeing on yourself: everyone can see it, but only you get the warm feeling that it brings.
Limited Visibility is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 05:00 AM   #4
pulykamell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 18
Default

You might get a bit of a lag (my cellar is at 58-62, and it'll take up to 72 hours or even more for my fermentation to start), but it'll go steady. Everything I've read suggests that lower temps are actually better for the flavor of a cider, although I have not done any experiments to confirm this. Just don't panic if it takes awhile for your yeast to go.

__________________
pulykamell is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider/Apfelwein at lager temps FilJos Cider Forum 1 06-05-2009 06:29 PM
Fermenting temps and room temps nasmeyer Beginners Beer Brewing Forum 1 03-02-2009 03:07 AM
Cider Fermenation Temps DunFary Cider Forum 2 07-06-2008 03:21 PM
Cellar Temps and Carbonization Temps RLinNH Bottling/Kegging 3 10-28-2007 02:04 PM
Primary Temps vs Secondary temps brewhead General Techniques 4 07-01-2005 03:49 PM