Couple questions on Cider process

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AndrewTodd

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I'm using Notty and just cider. No added sugar. SG of 1.061

1. Is it necessary to stir a couple times if you get fermentation with in a couple hours?

2. Once fermentation begins is moving it to the cooler basement needed immediately? 64 to 66 deg is normal down there. Up stairs 70 to 72 deg. Letting it get a good start at 70ish bad, good or not needed?
 
AndrewTodd said:
I'm using Notty and just cider. No added sugar. SG of 1.061
Click to expand...

Nice!

AndrewTodd said:
1. Is it necessary to stir a couple times if you get fermentation with in a couple hours?
Click to expand...

No. Matter of fact, there is no need to stir it at all after the yeast has been added.

AndrewTodd said:
2. Once fermentation begins is moving it to the cooler basement needed immediately? 64 to 66 deg is normal down there. Up stairs 70 to 72 deg. Letting it get a good start at 70ish bad, good or not needed?
Click to expand...

Mine usually start and complete around 64 - 68 degrees. No problem moving them to the cooler temps now.
 
Hoping this one will be low ABV apple goodness. I wish I had a darker garage the temps would be a bit lower and I would get s slower ferment. basement will have to do.
 

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