HOP-HEAD
Well-Known Member
I brewed a raspberry cider (my first cider) on the 19th... it was bubbling away at a rate of about one per second where I usually ferment my beer (about 65 deg F)... nothing fierce, but steady. I never really thought about it when I left for vacation on the 24th and turned the thermostat way down to about 55 deg... I used Notty yeast, so I know it likes cool temps, but was this too far? The air temp was returned to about 65 deg F yesterday evening, and the carboy has worked it's way back up to about 63-64 where it can finish fermenting.
As of today, it's been about 12 days since she was brewed, and now that the temps back up, it's back to about a bubble every ten seconds or so, with clear bubbling along the surface of the cider...
I'll take a gravity reading a little later to see where we've progressed to...
As of today, it's been about 12 days since she was brewed, and now that the temps back up, it's back to about a bubble every ten seconds or so, with clear bubbling along the surface of the cider...
I'll take a gravity reading a little later to see where we've progressed to...