Fermentation temp?

[belling]

So I have been roaming the various threads on here and noticed that in the beer forum there had been talk about the temperature of the fermentation affecting the overall taste. Is the same true for cider? I have been keeping the batch I have going at 75-80 F because it makes it ferment faster, which I thought would mean taste better as well. Am I correct in my assumption or should I let it sit in the open air in my basement which stays at 60F.

Oh and the yeast is Lalvin EC-1118 _ Temp range: 45 - 95°F

 

[LeBreton]

When it comes to cider the general rule of thumb is that cooler is better, so long as it's not so cold you're stressing the yeast. I'd move it to the basement if I were you, especially with 1118.

 

[belling]

good to know, thank you !