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Too Warm?

My house is always around 70-74°F. On this forum and on other sites I’ve read contrasting opinions about brewing hard apple cider at this temperature. What’s the truth?

It depends on the yeast. I believe Lavlin-1118 is good up to near 90.

I’m making 2 batches. One with Cote De Blanc yeast and one with Pasteur Champagne yeast.

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