Temperature to create Keeved cider "jumpstart" or wild-yeast starter

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sideshow_ben

sideshow_ben

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I bought a keeving kit from cidersupply.com and it comes with great instructions except for one thing: the temperature to ferment the cider. The idea is to only use the wild yeasts and I am unsure where I should be starting the ferment? 40F? 50F? Also it recommends making a "jump start" starter, and I'm not sure what temp to ferment that at, since again I want a lot of wild yeast to grow.

Can anyone help out?

-ben
 
Keeving is a very slow process, probably around 40-45F. You need fresh-pressed juice with an sg of at least 1.053. See cider.org.uk.
 

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