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Apple wine from cider - not warm enough to ferment?

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Prosqtor

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Feb 17, 2013
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6 gal cider, 2 packets of dc47, but I can't get it over 70 degrees to get primary started. I can't heat my house to that temp and afford to keep it ;)

Location is NE Wisconsin, it's below freezing till March. That means 65 or so inside my drafty house is as good as it gets.

Any suggestions on what to do to get it warm enough to ferment?
 
I would go to Walmart and grab one of those heat pads for your shoulder or back. You should be able to wrap the bucket or carboy. Set it to lowest setting and watch it. The electric ones.
 
Going to try that - thanks!

Last year I did cider with lager yeast so the temp wasn't such a concern. Learning it's not all the same!
 
I first pitched nearly 3 weeks ago. I had some pressure but no airlock bubbles (bulging pail cap), pitched again last week on Monday. Still no bubbles.
 
The label didn't list any preservatives, but I called the orchard and wouldn't you know they use preservatives! :mad:

Anyway, this is going nowhere fast. Teaches me not to buy from this (small local) orchard again!
 
I read that you can use bread yeast to chew through the preservatives, then use another yeast to ferment. May be something to look up...

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