Hey this is my first attempt at cider making. I've just moved it to the secondary fermentation vessel and I was wondering if anybody could let me know what sort of temperature I should aim for, and is it important to keep a consistent temperature at this stage?
It's looking quite cloudy still. I added 20 drops of pectic enzyme before the primary fermentation started but I don't think I stirred it in. Also, there's a few bits of apple floating around the neck of the demijohn. Does this sound normal?
Sorry if this is in the wrong place I'm still quite new here.
*Update*
I've left it wrapped in blankets in the corner of a room; it's sat at about 20ðC.
I checked it out after a day in the secondary and it has already cleared up significantly with a nice amber colour at the top and a murky sediment at the bottom.
It's looking quite cloudy still. I added 20 drops of pectic enzyme before the primary fermentation started but I don't think I stirred it in. Also, there's a few bits of apple floating around the neck of the demijohn. Does this sound normal?
Sorry if this is in the wrong place I'm still quite new here.
*Update*
I've left it wrapped in blankets in the corner of a room; it's sat at about 20ðC.
I checked it out after a day in the secondary and it has already cleared up significantly with a nice amber colour at the top and a murky sediment at the bottom.
