I started a batch of cider last night using 2.5 gallons of "fresh" Kirkland/Costco apple juice. I added 1/4 teaspoon of Fermaid-K, 1/8 teaspoon DAP and pitched half a vial of White Labs WLP0002 English Ale Yeast at about 65°F. OG was 1.048. I put it in my fermentation fridge and set the temp controller to 65°F.
White Labs states that 65 to 68°F is the ideal fermentation temp for this strain. Should I plan to ramp the temperature up over time as I might for an ale? If so, what would be a good schedule for this?
I'm hoping for something a bit sweeter than EdWort's Apfelwein which is the only cider I've made previously and I'll ultimately be transferring this to a 3 gallon keg for secondary, forced carbing and serving if that makes any difference.
Thanks for your input!
White Labs states that 65 to 68°F is the ideal fermentation temp for this strain. Should I plan to ramp the temperature up over time as I might for an ale? If so, what would be a good schedule for this?
I'm hoping for something a bit sweeter than EdWort's Apfelwein which is the only cider I've made previously and I'll ultimately be transferring this to a 3 gallon keg for secondary, forced carbing and serving if that makes any difference.
Thanks for your input!
