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Old 09-02-2012, 05:07 AM   #1
Jun 2012
Posts: 9

In the area that you have your cider fermenting what temperature is it in that room or area? I live in the deep south and my normal house temp is about 77 deg in the summer. Is that too high or would it ferment too fast? Winter wouldn't be a issue because I keep the heat set at 68 deg, I could just turn the heat off to that room. I was just wondering at what room temp everybody keeps their fermenting cider at.

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Old 09-02-2012, 07:55 AM   #2
Apr 2012
Perth, WA
Posts: 48
Liked 1 Times on 1 Posts

at 62 it's a nice and slow ferment with an ale yeast. Going up to and beyond 72 will really speed the process up. I like to keep mine on the lower end of the scale, between 62 and 68, and as constant as possible

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Old 09-03-2012, 12:57 AM   #3
Nov 2011
Marion, NY
Posts: 931
Liked 163 Times on 93 Posts

Originally Posted by sa101 View Post
I like to keep mine on the lower end of the scale, between 62 and 68, and as constant as possible
I agree, low and slow is the way to go.
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

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Old 09-03-2012, 01:38 AM   #4
Aug 2012
Posts: 116
Liked 2 Times on 2 Posts

I live in southwest Wisconsin. Started two ciders last weekend, when it was suppose to cooler, but once again the weather man was wrong. Temps were in the high 80's and even with the a/c going it was still 76* in our house. My two ciders finished in about 4 days. The Carmel apple is clearing nicely now and the cran-apple is bottle conditioning. They both taste fine, but I just freaked out a little because it finished too fast and I have no bottles for the big one (Carmel apple). All in all I would say keep it cool let it Finnish slow...

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