Cider with Saison (WLP568) yeast - temperature?

[tCad]

I am planning to make a cider using yeast I will harvest from a saison I plan to bottle tonight / tomorrow. For the saison, I have been slowly ramping up the temperature close to / into the high 70s / low 80s (F).

For a cider, what do people recommend? Should I do the same as I did for the beer?

I'm excited to give this a shot - I hope the flavors from the yeast still come through. The only other cider I did was a 1 gallon test using Nottingham dry ale yeast.

 

[count_200]

I do a lot of ciders and I always try to keep it in the mid 60's to mid 70's, however I use WLP001. Just ferment it like you would beer. Good luck, let us know how it turns out!