So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a way to control the temperature of the carboy, the room temperature was 70F). So, my question is, how does the accelerated fermentation effect the taste of a brew? I sampled the final product and it seems to be ok, about what I would expect before bottle conditioning for at least a couple of weeks. Any expression of past experiences from the brewmeisters here would be appreciated.
A followup question to the two of you (JS and DC). I use premier cuvee or cote des blanc yeast for my ciders. Any suggestions for optimal temperature ranges specifically for ciders? I figured out that I could use a water bath to use the heat capacity to control the temperature better (I have VERY little space to work in) with cold packs tossed in, but wonder how low is too low?