Recently pressed 55 gallons of cider, mostly Cortland but also with a mixture. Planning on doing a bare bones ferment and simply letting the wild yeast take care of everything. Since the barrel was so heavy we left it in the garage, but I am wondering what is the low end temperature for wild yeasts to be viable? I live in Western New York, where the average monthly temperatures will be reducing from ~47 to ~32 over the next three months. The garage is not heated but is insulated. Will the yeast be able to fully ferment quick enough before the temp becomes too low, or must the barrel be moved into the house/basement. Original Gravity is low, 1.050, so we are not looking for a very alcoholic/long fermenting product.
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