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Old 09-14-2010, 02:36 PM   #1
Nov 2005
La Salle, IL
Posts: 107

I started my first batch of cider the other day, 5 gallons of cider from a local orchard. I pitched wyeast 4766 into the batch on sunday evening and by monday morning it was bubbling away. I had orginally planned to let it ferment at whatever the basement temp was but as I watched the temp in the basement it had climbed up to 73 degrees. At this point I decided to move it into my ferm. chamber and brought it down to 68. Any ideas what warm temps will do to a cider? Wyeast says that 75 is the high end of the yeasts range. I kick myself for not just putting it in the temp controlled chamber to start with but its to late now. So just curioius what I should expect from this batch. Thanks for the help.
Life is like a plate of chitlins, everythings fine till you realize what your eating.

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Old 09-16-2010, 04:57 AM   #2
Oct 2007
Charlottesville, VA
Posts: 1,334
Liked 156 Times on 65 Posts

Hi temps will stress the yeast and can create sulfur. sounds like you have it under control.

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