Hi, this is my first batch of Cider from apples from my yard
5 gallons
5 camden tablets
redstar champagne yeast
SG: 1.041
primary fermentation temp 80F
My question is now that the primary fermentation is slowing down (after 10days), should I leave the cider on the lee longer to mature knowing that I have a bit of headspace or rack into a smaller carboy?
Either way, at what temperature should I keep the cider to mature and for how long before carbonation/bottling?
Thank you
5 gallons
5 camden tablets
redstar champagne yeast
SG: 1.041
primary fermentation temp 80F
My question is now that the primary fermentation is slowing down (after 10days), should I leave the cider on the lee longer to mature knowing that I have a bit of headspace or rack into a smaller carboy?
Either way, at what temperature should I keep the cider to mature and for how long before carbonation/bottling?
Thank you