So I got some fresh pressed cider, and figured I’d give the spontaneous fermentation a go. I have two growlers and a gallon carboy. The carboy and one of the growlers are going nicely, the other growler looks like it’s going, but not nearly as much as the other two.
Everything I’ve read says to keep the temp around 60-70, and I guess that makes sense if things get going at that temp you don’t want to retard the yeasts processes and cool them down. However, I keep my jugs in my mudroom which is between 40-50 degrees.
Are there any problems associated with fermentation at low temps like this with wild yeast? Should I bring them into the house where it’s 60 degrees? Or just let them do their thing? Any use warming them up after the 40-50 degree yeast tap out?
