My cider has been fermenting at 52-54 degrees for the past month! I didn't know WLP 004 could keep going at this temp for so long!
I used this recipe:
Graham's English Cider
5 gallons Treetop (or equivalent) Apple Juice
4 black teabags (English or Irish Breakfast)
3 key limes (or one regular lime)
1 pack s-04 yeast [B](I Substituted WLP 004 - Irish ALe Yeast)[/B
I added the yeast when the juice was about 68 degees and let it ferment for a day before moving it to my basement. The thermometer stuck on the outside of the carboy has been reading about 52-54 degrees for the past month. The tiny bubbles rising through the liquid and the slight foam on top are signs of active fermentation!
I am just amazed that the Irish Ale Yeast is chugging away at such low temps for so long and has not tuckered out. There is a massive amount of lees or trub, whatever you want to call it, at the bottom of the carboy.
My point for sharing this is just amazement! Has anyone fermented cider at low temps? How did it turn out?