Hi all,
I recently made a country wine/cider with a little over three gallons of Odwalla ready to drink smoothies (
http://www.odwalla.com/products/smoothies/). I used 13 bottles of "Mango Tango" and 12 bottles of "Strawberry Banana", to which I added a couple of lbs of strawberries and clementines as well two bananas and a lb or so of demerara sugar. OG was 1.050ish (the must was thick so hydro readings were hard)
Before you ask "why", its because I got them free from work (I'm a chef) and they were outdated but contained "no preservatives". Thats a good enough reason for me lol.
I pitched 34/70 at 8c and allowed to to rise to 10c. A few days after pitching I bumped it to 12c. I took a hydro reading just now and its at 1.000, so I'm soon gonna transfer it to secondary to age a while.
This begs the question of whether I should bulk age at coolish room temp like I normally would with ale or wine yeast? Or if I should bulk age at lager temps (close to 0c)? Or will it even matter?
Thanks for any help...