Papagayo
Well-Known Member
If your must is around 65 degrees and perhaps below, say down to 60, at the time you wish to inoculate, do you heat it up to say 70 to get the yeast going well and then let it cool back down? (I like a slow fermentation). If so, how do you accomplish this. My concern is that sometimes the area where I store apples, press and ferment can get down into the low 60s, and I'm wondering if that accounted for some big lag times I saw last year (all the ciders came out great, but lag times are intrinsically stressful to me). I'm sure it's also yeast specific, as some strains deal better with different temps, but I was just curious to see what you all think and do. Any thoughts appreciated.