ottos cider shed wrote:I have just made my first pressing and have a 7 gallon fermenter and 2x gallon demijohns full of apple juice and yeast (done on sunday9th) i have put them on my bench in my outside large shed, in front of the west facing window which gets sun in the afternoon.
The 2 demijohns (made up of second pressing which was very thick juice but with no added yeast) are bubbling away one more than the other after just 2 days.
The 7 gallon plastic fermeter is only just starting to slowly bubble.(this has yeast in it)
My question is...should they be put ideally in a shady place with a constant temperature in the long run for slow fermentation?
I thought if I put them in the window the warmth would get them going faster, but now Im worried they shouldnt be in the sun?
any advice appreciated thanks
Keep out of the sunlight, this will cause sporadic temperature changes, which is not good for fermentation. Try to find a coolish spot in the shade for best results, most yeasts will ferment happily at temperatures above 16c, which at this time of year is easily achieved. A slow fermentation in most cases is benefitial for flavour extraction and bouquet.
