I'm new to the site. Been making cider for a couple of years now and still don't feel like I have it down. My latest batch, a recipe I've made many times, is not clearing like it usually does. It got quite warm after I started it, so my question is what effect does external room temp have on the fermentation process?
Usually a warm fermentation 72°F+ will generate more yeast esters and fusel alcohols.
The warmer temp makes for rapid yeast growth phase and easy feeding phase. This added growth could be your clairity issue, just having more unfloculated yeast in suspension.
Fusels will mellow with aging 4-8 weeks. Clairity should improve over time 1-3 months, or use a clairifier to accelerate it (gelitan can do it in a couple days). Esters mellow and blend with long 2-24 months aging.