Temprature fluxuation.

[Brandon16166]

Im making my first batch of cider, just two , 2 gallon jugs. I just wanted an opinion on what to do. I started with the jugs under my sink where it was about 62 degrees. Around midnight i checked and they were down to about 59 so I decided to move them to my closet where I thought it would be a more consistent temp. They went up to 68 in the morning, then 70 the day after. Now they are at 72. While fermenting will it warm up like this? or should it be staying the same? I have the lcd temp strips on the bottle.

Im sure I need to do better at controlling the temp next time from the start.

Im using lalvin ec1118 yeast

 

[FuzzBeckersHB]

This yeast strain has a wide fermentation temp range 59-77 degrees F. I would put it in the closet waist high if possible. It will be a little warmer there. The process of fermentation will increase the must temperature, this is normal. I think this would be called a exothermic reaction. So you should be fine..
FBHB

 

[Randzor]

Lower equals a slower fermentation but more retained flavor. I try to start the first day in the 70s but then I like to move it to the 60s after that. I use champange yeast so retaining flavor is important.