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coast of Maine | Mark,you can attempt to keep that level of fermentation by dropping the temp to 31 degrees.Hard to maintain that but I have several customers of our cider that enjoy that slight tang of fermentation.The worst cider is the ones they put chemicals in to stop all spoilage.Bad for you as well.Many do as the cold chain is not needed.Buy UV light processed cider,still has the yeast,and you can get this tang in about 10 days from squeezing at 35 degrees ish. | |
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Cider ????
