I am fermenting at about 59-60 degrees, (Large, cold, Chicago warehouse), I have been told that this (or colder, down to 40), is a decent temp for cider fermentation, preserving aroma and blah blah.
What truth is there to this? I am using Montrachet yeast, but am thinking of experimenting with the other varieties of Red Star I have kicking around. From what I have read of this thread, (not even close to all of it), most people are fermenting at ale-ish temperatures. Can anyone chime in with some colder fermentation experience?
Salud.
What truth is there to this? I am using Montrachet yeast, but am thinking of experimenting with the other varieties of Red Star I have kicking around. From what I have read of this thread, (not even close to all of it), most people are fermenting at ale-ish temperatures. Can anyone chime in with some colder fermentation experience?
Salud.