Why 65 degrees?

[raubrey227]

I know that cider should ferment between 65 and 75 degrees F, preferably as close to 65 as possible. But what is so special about 65 degrees over say 70 degrees?

 

[xsists]

I'm relatively new but I would think it would have to be about your yeast strain and where the yeast is comfortable working at its best efficiency.

 

[gregbathurst]

You can go below 65F, but you wouldn't want to go over 75F. The cooler the better generally, you can go down to 55F no problems but the ferment will be slower so make sure it has a good seal and no headspace. 65F is just a reasonable balance between quality and getting the ferment over fairly quickly so you can get it into secondary and start to let it age safely.

 

[raubrey227]

By no headspace, do you mean that I keep the carboy almost completely full?

 

[boo boo]

By no headspace, do you mean that I keep the carboy almost completely full?

Yes, it is to prevent more O2 than nesessary from getting at the cider

 

[Cazamodo]

I also beleive at that a too high temprature, the yeast start to bitch about it being too hot, and kick out some alcahols, (i forget what they culled) but they are like, fruity, high alcaholic tastes that take a whiel to mellow out. and fermenting at a cooler temp helps prevent these.

 

[GinKings]

... the ferment will be slower so make sure it has a good seal and no headspace.....

I agree that a good seal (stopper and airlock) is needed, but I don't see a need to minimize headspace. Even with a slow fermentation, the cider is still giving off CO2. There wouldn't be any oxygen in the carboy after fermentation gets going.

I usually ferment my cider in the low 60's.

 

[gregbathurst]

A cool slow ferment is good but less co2 is being produced so the risk of oxidation is higher. Sometimes a slow ferment will stop completely for a little while and then if you have a big space above the cider you will get problems. If you have a big headspace it is better to keep it warmer and get it through primary sooner.
You get a bit of foaming at the start of any ferment so it might be good to top it up after the foaming stage has finished.

 

[gregbathurst]

All this is relative, but the general principal is to keep oxygen away from your cider as much as possible. Some things may seem excessive, but the best cider is made in a no-risk environment. If you have a good seal and small headspace then you can relax, the chances of problems are very small. If you have a big headspace then you have a space where acetobacter can live, and oxygen can react with the cider, it probably won't happen but the risk is there.

I sometimes leave a headspace, usually it is ok but sometimes I lose a batch. I am much happier when the headspace is gone.

Greg

 

[oldmate]

If you ferment at high temperatures you get an increased amount of off-tastes and fusel alcohols. The latter will give you a hangover that you will never forget.

 

[daugenet]

I would not worry so much about the initial amount of O2 in the fermenter. If you are aerating your "wort" for the yeast to start them off I dont think that the little bit of O2 in the fermenter will make that much of a difference. I would be more worried about it after fermentation has begun.