my blueberry cider with a few concerns about my fermentation speed

[vinny22]

hello every one i am new to the site
i am trying out my second batch of cider (first was a small 3L tester)
i am doing a 18 L blueberry cider

i am concerned about the fermentation soeed and what might that do to my flavor and end product.
i started it not 8 hours ago ant the air lock is bubbeling at 3 or 4 bubbles a second (my last one took 12 get to really see any activaty)

is it any of my steps,aeration, temp or to much yeast and advice is welcome i and very new to this but i am really enjoying it




i used blueberry juice from frozen last seasons berries that i steam juiced and strained

Sg;1.063
2L blueberry juice
18 L apple juice from bottle i used 2 kinds sunrype mostly with some organic pasterised apple juice from a glass jug
full packet of red star premier cuvee dry white wine yeast ( i intended to make a full 23L batch but got less from the blueberries and did not have more apple)
i made a starter with my yeast then warmed up my cider it was around 35C and pitched the yeast and then shook to air rated and transferred it to my 23L carboy
i added 2 tsp of yeast nutrient and then just let it sit. im not sure what the room temp was but it was a rather hot day . but even as it cools my cider feels warm to the touch , and warmer then the room.
the yeast kicked in super fast, i was very surprised i saw a reaction within an hour

thanks your any help

 

[podz]

No need to warm up your juice, it will ferment anyway.

Buy a long glass brewing thermometer and hang it on a little nail on your wall. Double-duty. Optimum room temperature is 16 C, but definitely not over 22 C.

Fermenting too warm will produce more of the stuff that gives you a hangover (fusel alcohols). Not really desirable, but you can still drink it.

 

[vinny22]

Thank you very much for the usefull information podz. I moved it to a cooler place and fermentation has slowed down to 1 bubble second ( having trouble finding a cooler place. Heats all the way off but the coolest spot on 23c at the hottest time. ) any trick to cool if I can't find a cooler spot?
What is a good slow bubbling rate? Or does it very on the batch size?

 

[podz]

Some people use swamp coolers, others use converted refrigerators, etc.

Bubble rate is something that varies according to stage of fermentation as well as what is being fermented. Also, the batch size does often have something to do with it, at least in my experience.