jordanelwell
Member
I bought this delicious unpasteurized apple cider from a local farm. I pulled three gallons directly out of my refrigerator today, and after rehydrating my dry yeast (Danstar Nottingham) in 90°F water, I pitched into the cold cider (about 48°F). My concern is that the yeast's sudden change from refrigerated to 90° to 48° might have shocked and killed some of the yeast. It's been about 90 minutes since I pitched.