So, I started a 5 gallon batch of cider alittle over 3 weeks ago. I used 5 gallons of unfiltered publix brand apple cider, about 3 pounds of corn sugar, and alittle bit of brown sugar. For yeast i used Montrichet. For the first few days i let it ferment at about 70 degrees and then for some crazy reason i thought it might do better in a colder temp so I put it in the fridge at about 52 degrees. My question is at what temp does Montichet do best at and should i just leave it in the fridge? O yea, the air lock still has alittle activity to it.
p.s. - I'm dumb and spelled fermentation wrong in the title