Hi everyone. I am fairly new to making cider (2-3 years) and in need of advice … hopefully someone can shed a little light for me on a question.
Like everyone I started with ec1118, tried safale S-04, Notty and safcider AS. I have some 71B on hand but haven’t tried it yet.
Honestly — i think I was fermenting WAY too warm so far… all batches fairly flavorless very tart…
THE QUESTION: living in the city I don’t have a basement with perfect cool temperature; but I do have access to a shed outside. But it can get cold; way lower than the recommended temperature for my yeasts. Right Now (October) it’s probably around 50-55F … in a months time probably closer to 40F.
Anyone with experience with fermentations this cold? Which yeast would be good? Is it ok to go much lower than recommended temperature?
Any help much appreciated
/Sean
Like everyone I started with ec1118, tried safale S-04, Notty and safcider AS. I have some 71B on hand but haven’t tried it yet.
Honestly — i think I was fermenting WAY too warm so far… all batches fairly flavorless very tart…
THE QUESTION: living in the city I don’t have a basement with perfect cool temperature; but I do have access to a shed outside. But it can get cold; way lower than the recommended temperature for my yeasts. Right Now (October) it’s probably around 50-55F … in a months time probably closer to 40F.
Anyone with experience with fermentations this cold? Which yeast would be good? Is it ok to go much lower than recommended temperature?
Any help much appreciated
/Sean