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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cold Basement or Cellar
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Old 12-09-2006, 03:36 AM   #1
Schlenkerla
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Default Cold Basement or Cellar

I want to make a raspberry-apple cider for the wife's B-day in March.....

Can you use lager yeast with descent results??

I ferment in the basement @55-65'F. It needs to be quafable by 3/1.

Thanks!!!
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Old 12-09-2006, 01:43 PM   #2
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I don't see any reason why not. There are no complex sugars in cider, so cider is fairly forgiving on the yeast. Based on my experiences, a cooler ferment can only help. My only concern is alcohol tolerance, if you add sugar.

By the same token, Nottingham is good for 57F, it's cheap and very clean.
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