I just made up a batch of hard cider, 3 gal worth with a packet of nottingham yeast. I went away for the weekend and it spent 3 days at a temp of about 75 to 78 degrees fermenting. I'm hoping it isnt going to be ruined, next time i'll make sure to check my air is on.
One think I've been considering making is an ice cider. I'm going to rack this cider off the carboy here in a few days to a 3 gal carboy, and let it set a week.
Can I put the ice cider must on the secondary yeast cake? or have I already ruined the yeast from the temp being to high during primary? I've read about yeast not producing desired results, and I'm not sure if its just the yeasts output, or undesired mutation that results in off flavors.
Thanks!
One think I've been considering making is an ice cider. I'm going to rack this cider off the carboy here in a few days to a 3 gal carboy, and let it set a week.
Can I put the ice cider must on the secondary yeast cake? or have I already ruined the yeast from the temp being to high during primary? I've read about yeast not producing desired results, and I'm not sure if its just the yeasts output, or undesired mutation that results in off flavors.
Thanks!