08-29-2010, 03:17 PM
If you let it ferment for longer, in a cooler place, your resulting cider will be less sweet.
Cider, unlike wine, does best at cooler temperatures. Keeping your batch in the dark, at around 65 degrees, and undisturbed until opening if you want to maximize clarity. They'll almost completely clarify on their own like this, with only a bit left to be done by the fridge. If you can, store them in a cool basement. It will take a little longer for them to ferment, but I think it's worth the wait.
Cider, unlike wine, does best at cooler temperatures. Keeping your batch in the dark, at around 65 degrees, and undisturbed until opening if you want to maximize clarity. They'll almost completely clarify on their own like this, with only a bit left to be done by the fridge. If you can, store them in a cool basement. It will take a little longer for them to ferment, but I think it's worth the wait.