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How warm to ferment
How warm should it be to keep the cider fermenting at a good pace? I have a batch of hard apple cider pitched with EC-1118 that has been going for about two weeks now. Bubbler slowed down and was almost stopped. So to my point about temp, I made a batch of hard lemonade last weekend and pitched it with Ec-1118 but the fermentation did not start. I let it go for 6 days and finally pitched another batch of EC-1118 this time feeding it sugar to get it really going before adding. It worked yahoo but it is bubbling real slow. Our basement is on the cool side as most are around 65 -70 max darning the day and down to maybe 65 on real cool nights. So I started using a heating pad and covered both carboys with towels. The apple cider has started going full bore again and the lemonade is maybe a bubble every 30 to 60 seconds. What’s the ideal temp??
Their web site says 50-86. I personally wouldn't go much over 70. I have a mead fermenting with that strain right now and started fermentation at 66 and after about 2 weeks ramped it up to 70.
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