Was secondary to cold

Mike77

I had bottled my John bulls cider and was letting it set four a week then transfer to the cold. But I had to work away that week and the temp in the back room dropped to around 12 degrees or so. Is this bad as it was not room temp? Has it ruined my cider? Any help is greatly appreciated..

HBO_Staff

It wont ruin it once bottled, as they are sealed up, it just means that the priming sugar may take longer to dissolve and secondary ferment. Ideally warm them for a good few days before moving somewhere a few degrees cooler, if that is not possible or it is a bot cold, the cider will just take longer to condition in the bottles, so you may have to wait a bit longer to drink or it will be flat and lack flavour