Cold Temp Fermentation

[madhusudan]

Money's tight and I almost skipped this year's batch, but broke down and sprung for some Tree Top Cider. Last year's local unpasteurized cider was awesome, but I simply can't do it this year.

I'd like to try something new and different and have been curious about doing a long, slow, cool fermentation. My question is, using Lalvin 1118, how low can I go? I have an outdoor storage, but am unsure how cold it gets out there. Would I be ill advised to just set it out there and pray? Or, should I let the yeast get started indoors, and then set it out there once I see it fairly active. Give me the knowledge, if you please.

 

[JtotheA]

I'd be curious myself to try and slow that freight train (1118) down. I've used it before and it's a hard one to slow down. You have the right idea though...the slower the ferment, the better. The cooler temps are the way to go but I've moved on from that beast. I've had better results with it's "cousin" 1116 and even better with ale yeast. Try that 1118 really cold (I haven't) but beware if you bring it back inside. Might even try racking it out there in the cold to get rid of some of that voracious yeast.

 

[JtotheA]

Been hearing alot about the D47, so I bought a pack hesitantly. Gonna try that next. Just a small batch though because it's still considered a champagne/wine yeast. I like some residual sweetness and have success with ale yeasts. I'm continuously playing around with the Belgian ones...I swear, they work good with cider

 

[wirbech]

I live in Hillsboro Oregon and brew with EC1118. As for the temps, 1118 says that it will ferment down to around 45 degrees. I tried a batch in my storage shed, which is around 55 degrees and it did ferment, but really slow. What normally would have taken 2 weeks, took over 4 at that temp. I did start the ferment at indoors at 72 degrees for 2 days before moving it out into the shed. It started ar 1.075 OG and finished at 1 FG. After adding the priming suger to carb, I bottled and put it back in the shed. At 55 degrees, it did not carb at all, the yeast stalled. I moved it back indoors (72) to hopefully have the restart the carbing process. So yes it should work, but it will take a long time.

 

[JtotheA]

That's a good idea to get it started and then move it to cooler temps.

 

[bigego236]

What are the benefits of a slow ferment?

 

[saramc]

With a slow, cool ferment you keep the fruity profile. It is interesting to taste two duplicate batches but fermented at different temperatures.

 

[Pickled_Pepper]

I've never tried it, but I bet if you started an ale yeast like Notty, US-05 or S-04 at 72ºF and then put it outside at 55ºF, you might stall it unless you built a nice healthy starter. With these, my recommendation would be to step them down to those temps. Just a theory of course, but I know racking and low temps will bring them to a crawl.