What does heat and yeast have to do with apple juice fermentation?!
Heat, as far as room temperature goes, is needed to keep the yeast active. Most wine and cider yeasts will work anywhere between 60 and 80 degrees F. If you let the juice warm up above 85 degrees F, then you run a risk of killing off the yeast. Once primary fermentation is finished, and the product has cleared, then hard cider is typically aged at cellar temperatures (50-60 degrees F).
Answers: Yeast is what causes primary fermentation to take place. The yeast will eat the sugars in the apple juice and the end products are CO2 and alcohol. Make sure you are using a wine yeast though. Bread yeast will create some alcohol, but the strain produces more CO2, and is designed for baking. Your end product will be alcoholic, but will taste like crap.
Heat, as far as room temperature goes, is needed to keep the yeast active. Most wine and cider yeasts will work anywhere between 60 and 80 degrees F. If you let the juice warm up above 85 degrees F, then you run a risk of killing off the yeast. Once primary fermentation is finished, and the product has cleared, then hard cider is typically aged at cellar temperatures (50-60 degrees F).
mild heat helps yeast grow quickly... yeast helps apple juice ferment!
Yeast multiples best when kept at a temp of about 70-110F, depending on the particular type of yeast. Bread yeasts tend to like things warmer than yeasts used in the manufacture of alcohol. Yeast "eat" sugar/starch to mature and multiply. This is called fermentation. The byproduct of fermentation is alcohol and CO2.
HEAT MAKES U MORE DRUNKL