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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > cold crash?
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Old 01-22-2011, 04:10 AM   #11
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Originally Posted by CvilleKevin View Post
graff is not the same thing as cider. depending on yeast, temps and sg at bottling, it can take as little as 24hrs to carb a cider
oooh ok. point taken about the Graff. That is what I'll be bottling first.

And I was correct then, that a cider does carb up in less time. I"ll surf around here some more and see what I can find on determining the time for a given brew.
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Old 01-22-2011, 11:01 AM   #12
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if you want to safely bottle carb read this:http://www.homebrewtalk.com/f32/easy...g-pics-193295/

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Old 12-20-2011, 11:40 PM   #13
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Default Cold Crash then Bottle Carb then Stove-top Pastuerize

After reading these posts I am a little confused on which is which.

I am brewing an apfelwein variant containing 3 gallons of apple cider with 2 gallons of apple juice along with 2 lb of dextrose and a package of Nottingham yeast. I read on http://www.homebrewtalk.com/f32/easy...g-pics-193295/ that you can add sugar, in my case I want to add a few cans of apple concentrate to my cider and then bottle, let it carb for a while and then stove top pasteurize to prevent further fermentation, allowing a carbonated but still sweet cider. Well I decided that before my apfelwein finished fermentation that I would cold-crash it to speed up the clarifying process since I don't want it to finish fermenting anyways. Will this flocculate all of my yeast out of suspension and not let me bottle carbonate my cider?

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Old 11-25-2012, 07:06 PM   #14
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Originally Posted by hackaxle View Post
After reading these posts I am a little confused on which is which.

I am brewing an apfelwein variant containing 3 gallons of apple cider with 2 gallons of apple juice along with 2 lb of dextrose and a package of Nottingham yeast. I read on http://www.homebrewtalk.com/f32/easy...g-pics-193295/ that you can add sugar, in my case I want to add a few cans of apple concentrate to my cider and then bottle, let it carb for a while and then stove top pasteurize to prevent further fermentation, allowing a carbonated but still sweet cider. Well I decided that before my apfelwein finished fermentation that I would cold-crash it to speed up the clarifying process since I don't want it to finish fermenting anyways. Will this flocculate all of my yeast out of suspension and not let me bottle carbonate my cider?
This is my question also. My cider is at 1.060 and I plan to backsweeten with concentrate and some caramel syrup. The notty has mostly settled out. Conventional wisdom says there should be plenty of yeast still in suspension to carbonate, like a beer, after 24 hours of crashing. Or is cold crashing cider that much different?
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Old 01-16-2013, 03:01 PM   #15
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1.060 is pretty sweet. I let mine get to 1.020 or 1.010 ..I wont back sweeten enless its 1.000-.998

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Old 01-20-2013, 06:29 AM   #16
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I'm cold crashing my cider in secondary with the hopes to reduce the strong yeast smell/taste, does anyone have any experience with improving overall taste and drinkability by cold crashing? Used champagne yeast, fermented dry after just 9 days at about 70F

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Old 03-12-2013, 01:46 PM   #17
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I bottled and primed my bottles...
I put them straight into the fridge..I'm worried that I have put the yeast to sleep early and I will have no carbonation? I cracked 1 just now...it's only been 4 days but,,flat as a pancake help!

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Old 03-12-2013, 03:09 PM   #18
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Take them out of the fridge and let them warm up a little. Once they get close to the carb level you want, then you can move them back to the fridge.

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Old 03-14-2013, 05:53 AM   #19
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Fill coke bottle half full put out in dark place when coke bottle gets hard test one should be really firm to the touch...

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Old 03-14-2013, 06:00 AM   #20
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Fill coke bottle half full put out in dark place when coke bottle gets hard test one should be really firm to the touch...
True, but it's best to mimic what's bottled (with the "tester"). Meaning filled the same and with a similar size plastic bottle.
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