I just started my very first batch of cider (or any thing) this week in my basement. The basement temperature is around 64 degrees. Through research this week This seems to be below the temperature that most yeasts are "supposed to be" fermenting at.
Now my question, it is better to ferment at lower temperatures or higher ones?
I see that there are "heating belts" for fermenters that warm the must to 72F. Is that the "Ideal" temperature? (I am using a light bulb under my fermenter on a stand to attempt to warm it up.)
Thanks for the responses in advance
CR
Now my question, it is better to ferment at lower temperatures or higher ones?
I see that there are "heating belts" for fermenters that warm the must to 72F. Is that the "Ideal" temperature? (I am using a light bulb under my fermenter on a stand to attempt to warm it up.)
Thanks for the responses in advance
CR