BaconWizard
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- Dec 15, 2021
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Hey all,
I have begun a batch of cider using a sauternes yeast, which is happy down to 5decC. I am fermenting it outside, subject to the temperature swings of the weather, so at night it is dropping to freezing sometimes.
Naturally, the yeast will go dormant. While I know there is a risk that fermentation will get stuck, is it reasonable to hope that when the temperatures rise above 5degC or so, that the yeast will respond and continue to ferment?
It seems to me that people have made cider for centuries, they can't have always had time or resources to protect it from the weather...
I have begun a batch of cider using a sauternes yeast, which is happy down to 5decC. I am fermenting it outside, subject to the temperature swings of the weather, so at night it is dropping to freezing sometimes.
Naturally, the yeast will go dormant. While I know there is a risk that fermentation will get stuck, is it reasonable to hope that when the temperatures rise above 5degC or so, that the yeast will respond and continue to ferment?
It seems to me that people have made cider for centuries, they can't have always had time or resources to protect it from the weather...