RIptidedylan
Member
- Joined
- Sep 15, 2018
- Messages
- 14
- Reaction score
- 4
Hi everyone,
Thanks for all your help so far with my cider adventure! I have many batches at various stages of primary fermentation right now--right around 68 degrees--I know that a bit cooler may be even better but hopefully this will be okay.
My question is, I now have the ability to age the cider at a cooler temp --say 63 or 64 degrees, for the next 2-6 months. Is it okay or preferable to move it to a cooler temp in the secondary or will the temp difference of the two fermentation mess with it? Additionally, is it worth moving a 68 degree primary fermentation to the 64 degree room halfway through fermentation?
Thanks!
Thanks for all your help so far with my cider adventure! I have many batches at various stages of primary fermentation right now--right around 68 degrees--I know that a bit cooler may be even better but hopefully this will be okay.
My question is, I now have the ability to age the cider at a cooler temp --say 63 or 64 degrees, for the next 2-6 months. Is it okay or preferable to move it to a cooler temp in the secondary or will the temp difference of the two fermentation mess with it? Additionally, is it worth moving a 68 degree primary fermentation to the 64 degree room halfway through fermentation?
Thanks!