Primitive cider (again)

The milk cider is getting very drinkable. Dangerous at 7% abv
20210321_141457.jpg
 
OK, I need some advice from my the fellow primitive cider friends.
I found apple juice again, so I'm back in business. But the weather is cooling down.
Prediction for thecoming week:
31-35 oC day time
18-20 oC night time
Will I still be OK with Kveik Vos?
I'm going to put the fermenter in my coolbox again, to level out temp differences.
Or should I look for another yeast?
 
Zambezi Special said:
OK, I need some advice from my the fellow primitive cider friends.
I found apple juice again, so I'm back in business. But the weather is cooling down.
Prediction for thecoming week:
31-35 oC day time
18-20 oC night time
Will I still be OK with Kveik Vos?
I'm going to put the fermenter in my coolbox again, to level out temp differences.
Or should I look for another yeast?
Click to expand...
Have you used Voss on cider before? I'd be curious how it comes out.
 
So with Voss at lower temps (below the 85-105 *F ideal range), how is the character different?
 
Frankenbrewer said:
Have you used Voss on cider before? I'd be curious how it comes out.
Click to expand...
Yep.
Tastes good to me ;)
My first ciders were with bread yeast (not fantastic, but got a lot better with age),
Safcider, nice, but was in winter so for the summer I managed to get kveik vos.
Its quick, you only need a little yeast and I like the taste.
 
For you guys using s04 for cider, what do you do temp wise? For beer I keep it at 64-65 until Krausen starts to drop then I let it rise to 68 to finish out.
 
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