Cider Age Temp

[Eaglepilot]

I have limited resources and am getting ready to age a cider. I need my cooler to use for other fermentations so my question is what would an ideal temperature range be for aging in a keg?

I live in FL and my house has temp fluctuations from the mid 60s up to around 80. Would that be a problem since fermentation is done?

 

[hopbrad]

It ages a bit faster at higher temps. I live in Nicaragua and my house temps get in the 80's as well. I control primary Fermantation but not secondary or bottle conditioning. I find my IPAs and Pale ales are ready to go within 3 days of bottling and best drank within 2-3 weeks. and my higher gravity stouts, belgians, and a few ciders, ive let age for 2+ years with no problems.

 

[Eaglepilot]

It ages a bit faster at higher temps. I live in Nicaragua and my house temps get in the 80's as well. I control primary Fermantation but not secondary or bottle conditioning. I find my IPAs and Pale ales are ready to go within 3 days of bottling and best drank within 2-3 weeks. and my higher gravity stouts, belgians, and a few ciders, ive let age for 2+ years with no problems.

Awesome. I'm glad to hear that. I knew warmth helped the aging process of everything but I wasn't sure what may have been too hot.

Thank you.

 

[madscientist451]

I'm not so sure you want heat to "help" your cider to age. One low tech trick I use is to make an insulated box, Wood is good, I've made them with cardboard, maybe you can find some kind of container to recycle; get an old crate or box and line it with 1" thick insulation board. Put your carboy in there with frozen 1 liter or 1/2 gallon jugs of water.
You can maintain 10 degrees below ambient with this crude set up, so in your case maybe 50-70F? If it averages at 60 it would be better than having the cider at 80.
Change out the frozen jugs every day or so, only takes a minute or two. The chilled box doubles as a place to chill bottles of wine or store beer you don't want exposed to the heat. I 've used this setup for fermentation control in beer brewing as well.
Since you are in Florida, it would probably just be better to get a dedicated aging refrigerator and put it out in the garage.

 

[Eaglepilot]

I'm not so sure you want heat to "help" your cider to age. One low tech trick I use is to make an insulated box, Wood is good, I've made them with cardboard, maybe you can find some kind of container to recycle; get an old crate or box and line it with 1" thick insulation board. Put your carboy in there with frozen 1 liter or 1/2 gallon jugs of water.
You can maintain 10 degrees below ambient with this crude set up, so in your case maybe 50-70F? If it averages at 60 it would be better than having the cider at 80.
Change out the frozen jugs every day or so, only takes a minute or two. The chilled box doubles as a place to chill bottles of wine or store beer you don't want exposed to the heat. I 've used this setup for fermentation control in beer brewing as well.
Since you are in Florida, it would probably just be better to get a dedicated aging refrigerator and put it out in the garage.

I might try something like that. I did use a swamp cooler setup until picked up my freezer so I might throw the keg back in that.

Being a masters student in a rental with a measly flight instructor salary limits my options for another fridge.

 

[Magnus314]

The whole "fridge out in the garage" thing is a bit of a nightmare in Florida. At 50 - 60 degrees it's a black mold factory. You'd need to add a dehumidifier or something.

If you find a cool spot in your house and just leave it there where it will age in the 70' tops you should be fine. And you probably won't need to age it long.