Two questions about cider yeast

[dontman]

I have a blueberry cider that has been in primary for 14 days. Four the first 13 days all went well. It set at between 68 and 72 for the entire time thanks to a space heater that kicked on gently now and then if the temp got too cold. The problem is that last night it got really cold and the heater came on steady for I don't know how long. What I do know is that the temp got up to 86. This is for WL Cider yeast -"Ideal Ferment Temp - 65-75"

My questions are these: Does Cider / Wine yeast throw off esters like beer yeast? At this stage of fermentation where the SG is already at FG?

Secondly, I racked the whole thing onto Puree and more juice today. Should I pitch a new package of yeast in the secondary? If the first yeast threw off esters would Champagne yeast clean them up? I'm not sure I want banana flavors mixed with my blueberry.

 

[scinerd3000]

glad to see someone from phili on on here. I lived there forever. Pretty much all yeast respond by throwing off esters at high temps. Some more and some less...They will meld with time anyways and who knows, it could end up amazing.

 

[brewgrl]

The yeast aren't very active at that stage of fermentation, so even if you had an ester-prone yeast (belgian, white wine) you're probably fine. In general, yeast for white wines tend to produce more esters than those for red wines. Champagne yeasts are also pretty neutral. I wouldn't worry about it.
Cheers.