I’m ready to try making my cider. There were alot of replies that didn’t seem to read that I was using Extract. So I don’t know if all of your tips still apply to me, since I’m not using fresh apple cider. The instructions where I got the extract says to ferment between 73f and 81f . Explain again why I would want to ferment at the 55f range ?? And, if I add Splenda or something to my cider After fermenting, I wouldn’t want to stir it all together in the bottling bucket would I ? Wouldn’t that produce oxygen, and isn’t oxygen Bad at that stage ? Thanks.
What kind of yeast are you using? That’s almost always too high of a temperature, unless you’re using wine or some Belgian yeasts.
You can stir gently in the bottling bucket without oxidizing. The cider will be full of co2 which will somewhat protect it, as it will get knocked out of suspension when it’s agitated. Plus, the active yeast for bottle conditioning will metabolize the oxygen when they consume the priming sugar. Just make sure you dissolve it first in some water or cider to make it easier to disperse in the bottling bucket.
I’m using the yeast that came with the kit Safale s-04. And I just checked. The yeast packet says ideally 59f - 68f. Thanks porkchop.
No problem! In general, kit instructions suck, so go with the recommendations on the pack. S-04 is a great yeast, but keep it in the low to mid 60s if you can.
The juice comes from an orchard or I juice my own. This gives the best results possible. I have not nor should I ever have need to use a concentrate as the main source of fermentables, although I do realize there may be others out there not so fortunate. So it might be worth a try. But if you can source real juice, whether fresh or frozen, it is always the best way to go. In any case look for some with no preservatives. Pasteurized is fine though.
Ferment cool if you don’t like headaches and offflavors.
Thanks for the reply. I emptied a mini fridge to use. But it will only go up to 50 degrees at the lowest setting. Is 50 degrees too cool ?? If not, how long will it take to finish fermenting at that temp ??
S-04 won’t ferment at 50F. You could use a lager yeast at those temperatures, though. What’s your ambient temperature right now? If you can keep ambient temperature in the low 60’s, you’ll be fine with S-04 as the fermentation activity will warm it to mid to upper 60’s. If it’s much warmer than that, I would switch to something like saison yeast.
I guess my ambient temp right now is about 50. That’s as high as my fridge will go before being completely turned off. So, I guess I have no options available to me, to be able to ferment in the range between 50 to 70. I can only wait until I hook up my A/C in the house and keep the house in the low 70s. 
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get some lager or other yeast that can ferment at 50F. 34/70 would be good, as would Nottingham.
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get some belle saison dry yeast and ferment in the 70’s.
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put your fermenter in a large tub of water and periodically add ice packs or frozen water bottles. Use your s-04. You should be able to drop your temps into the 60’s for the first few days. After that, let it rise up to your regular house temperatures.
I agree with @porkchop use a swamp cooler and an ale yeast. I made a cider with lager yeast and wasn’t that impressed
I’ve made cider with US-05 at 55 F and it turned out great. With wild yeast at 40 F and it took 5 months but turned out great.
But compromise and set for 60 F and then use whatever yeast you like. Any yeast will work fine. ANY yeast.
Thanks guys. You’ve given me alot of ideas to mull over.
I’ve just about kicked my keg of apple ale… Nohting but home grown apples my wife and I juiced, 001 ale, and done… Very drinkable, ABV 4.8… Just about like eating an apple of the the tree… with a buzz! Sneezles61
I’m on my 8th day of fermenting. Luckily we’ve had cool weather, and I’m able to ferment between 72 and 66. The krausen has started to subside. I thought before it all ended up on the bottom of the keg, but now some is hanging on the sides. Seems like it will make it harder to transfer clear brew to bottling keg. Should only have to wait a couple more days.
Make a gelatin clarifier ifn yer in a rush then. 1/2 teaspoon and 1 cup water, nuke in short bursts, stir as you check, til it gits to 150* or there about… let it cool then add to yer cider, very gently stir, trying to git the yeast collected on the sides back into solution, chill fer a couple of days and you’ll be able to rack clear cider! Sneezles61
Just wondering. If that is the case, couldn’t you just add to taste when you pour to drink, just like any other beverage ??
I thought when the krausen disappeared from the top I would be close to finishing the fermenting. But it’s subsided, and my brew is still working away. On the 14th day now.
Apple juice is pretty nutrient deficient and has a low pH, so it’s a tough environment for yeast. DAP helps, or whatever yeast nutrient you have on hand. I plan on about a month primary for cider.
Some of the best ciders I’ve made were 100% brett, since it survives a little better in a wine-like environment. Brett claussenii doesn’t get too much funk, but some of the others can get pretty darn bretty, which isn’t to everyone’s liking.
Finally bottled my experimental cider. Some back sweetened, some not, and a couple still. Just to see how they turn out and what I like best. What’s the least amount of time I should condition it in the fridge ? Before you answer dmtaylo2, I’m not waiting 5 months. haha
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