callmebruce
Well-Known Member
My son's friend will be in the area in October, and since he loved the cider we did last time, I'm planning on making him a case. We'll just use Publix apple juice (no preservatives), maybe some pectic enzymes, maybe a campden tablet per gallon (maybe not), maybe a cup of sugar per gallon (maybe not, we don't care if it's strong or not - just tasty) and some Nottingham Ale yeast.
I haven't decided about fermenting it all the way out then backsweetening with non-fermentable sweetener (aka fake sugar), or watch the gravity and stove-top pastuerize. We tried both methods with success.
But - it is HOT out! In my nice cool garage, it's 80 degrees! I have my beer in a Coleman picnic cooler, and am keeping that at a steady 60-62. There isn't room to put cider in - but I also have a swamp cooler.
So - what temperature range should I aim for when fermenting? Is high 60's, low 70's okay, or do I want to try to keep it in the low to mid 60's? Do I need to keep it cool for the full 4 to 6 weeks before bottling?
I haven't decided about fermenting it all the way out then backsweetening with non-fermentable sweetener (aka fake sugar), or watch the gravity and stove-top pastuerize. We tried both methods with success.
But - it is HOT out! In my nice cool garage, it's 80 degrees! I have my beer in a Coleman picnic cooler, and am keeping that at a steady 60-62. There isn't room to put cider in - but I also have a swamp cooler.
So - what temperature range should I aim for when fermenting? Is high 60's, low 70's okay, or do I want to try to keep it in the low to mid 60's? Do I need to keep it cool for the full 4 to 6 weeks before bottling?