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Old 08-01-2008, 02:06 PM   #1
Orangevango's Avatar
Mar 2008
Posts: 596
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If I were making a cider with a heffeweizen yeast and i wanted there to be some nice fruity esters, would i ferment at a higher temperature? Is there a temperature when the esters being produced would no longer be a good thing?

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Old 08-02-2008, 08:56 PM   #2
May 2008
Denver, Colorado
Posts: 512
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heffeweizen yeast is going to give you cloves and Banana hints. 68F-72F should produce a nice level Some say to cold shock the yeast by cooling the must down to 58F before pitching the yeast and then let it come up to temp. I have not tried that so I cant say its good or bad.
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

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