Im happy to say that we are right where we want with fermentation. - TopicsExpress

Im happy to say that we are right where we want with fermentation. The kraeusen, that rocky head on the top of the cider, is slowly coming together. It has not as yet risen very far or become dense, a sure sign of a rolling fermentation. It is important to have a long slow fermentation. A quick boiling ferment will blow off those apple esters that we want in the final product. Good cider has a nose, a full apple aroma, and a low temperature, extended fermentation will produce that. The room temp is between 65 and 68F. Just what you want for this stage. Mid 50s is good for cellering, but would stall fermentation activity. Anything over 70 ramps up fermentation, diminishing the aroma and producing numerous cidery or phenolic off flavors. Stay tuned.

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