Fermenting at school over Christmas Break

[Karac]

I have a gallon of apple wine (for lack of a better term, its apple juice with champagne yeast in it). Its on its second week of life, and towards the end of the week I will be leaving my apartment for about 3 weeks and the heat will be turned way down. Will a temperature around ~50 kill off all the yeast or otherwise harm the wine?

 

[bubbachunk]

No they will not die but more than likely slow to a halt and become dormant.

 

[rocketman768]

Are you talking about apfelwine?

https://www.homebrewtalk.com/f81/edworts-apfelwein-33986/

Most wine yeast is designed to be used in the 60F-70F range. At 50F, you will probably make your yeast go dormant. It won't kill them, but since the yeast won't be growing, you are inviting other bacteria and mold and stuff to make themselves at home.

 

[malkore]

if its pure apple juice with no added sugar, its probably close to being fully fermented at 2 weeks anyhow.

 

[Karac]

if its pure apple juice with no added sugar, its probably close to being fully fermented at 2 weeks anyhow.

I didnt add any sugar, its only the second time ive done it. Should I let it age a bit before consuming?

The first one I made was with homemade apple cider and I used an entire package of yeast on one gallon. I let it sit around for 2.5 weeks and it tasted about like pure yeast.

 

[Guinness]

I would think it will be fine. You've got a ferment lock on it?
It should be done fermenting, and many leave their cider to bulk age for a while, that's all you'll be doing.