While some yeasts, like the “Kveik” yeast used in traditional Norwegian brewing, can tolerate up to around 40☌, it does not mean that this is its optimal temperature and the fermentation done with these strains is often carried out at room temperature. Most yeast strains die or deteriorate drastically after 40☌ (104☏). cerevisiae, will not ferment efficiently above 38☌ (100☏). If it is too hot, the yeast will become overactive and produce off-flavors in your cider and in the worst case die off before the fermentation is finished!īecause some flavours tend to evaporate and others are more easily converted into milder compounds at higher temperatures, a fermentation at too high a temperature will lead to a less interesting, somewhat flat-tasting cider or malnourished yeasts that produce sulfur smells!Īs seen from the graph shown, even a fairly heat-tolerant yeast like S. When making cider it is important to make sure that your fermentation vessel is not too hot. However, if your main goal is to produce a high amount of alcohol in the shortest possible time – go ahead and crank up the temperature to around 86☏ and you will likely see your fermentation finishing 2 to 5 times faster than at 60☏!īut keep in mind that too fast a fermentation can also affect the taste of stronger, distilled, cider drinks such as applejack and ice cider and that these require special permissions to make. This is because, at these temperatures, many of the aromatic compounds produced by the yeast will evaporate, just as the CO 2, leaving a somewhat boring and flat end product. cerevisiae, this temperature is around 87☏ (31☌). In fact, most yeasts grow best around 86☏ (30☌), which is much higher than what most professional brewers would go to! The ethanol production of yeast tops at the same temperature as its growth rate. The temperature of fermentation is not only going to affect the taste and smell of the final hard cider, but also the speed of fermentation! What is the optimal temperature for yeast to ferment alcohol?įor most yeast species, the optimal temperature for speed and alcohol production is quite a lot higher than the optimal temperature for a well-balanced, great-tasting cider, wine or beer. However, in this article, we will focus on temperature as this is the most obvious variable that can (fairly) easily be controlled by most home brewers. The temperature optimal for yeast growth and ethanol production (enzyme activity), is not always the best temperature for brewing!įor example, the pH, nutrient content, sulphite addition and sugar (gravity) of the juice used are all important variables affecting the quality and speed of the fermentation process. Whereas temperature is the most important factor that you are able to control when brewing hard cider, there are also other factors affecting the efficiency of the yeast and the final flavour profile of the cider. However, most cider professionals prefer the cider brewed at the lower end of this spectrum and often closer to 60☏ (15☌) as this tends to retain more of the volatile flavours developed during the brewing process. Most yeast strains used for cider fermentation perform best at temperatures between 65☏ and 70☏ (18-21☌) or just below room temperature. The temperature during fermentation, the type of yeast, and the fermentation time are some of the factors you will have to consider as it does affect the aromatic profile, appearance and alcohol percentage of your final product. Brewing cider is a complicated process that requires a lot of attention.
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