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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cold crashing between primary and secondary
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Old 07-30-2011, 06:11 PM   #1
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Default Cold crashing between primary and secondary

Is there any reason/advantage/disadvantage to cold crashing for two days, then racking to the secondary, allowing to warm up to room temp, then sit in the secondary for a few months?

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Old 07-30-2011, 09:08 PM   #2
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the reason is to get the yeast to precipitate out - if you are using an ale or wheat yeast. The advantage is that you can stop the fermentation before all the natural apple sugar is consumed and get a natural sweet or semi-sweet cider without adding chemicals or pasteurizing. The disadvantage is that you will need a keg to carbonate and it takes some practice to get the yeast to drop out reliably

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Old 07-31-2011, 01:26 AM   #3
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My plan is for a dry still apple-cranberry cider. I used red star pasture champagne yeast for this batch. There is zero airlock activity right now but I'm going to wait a few more weeks before taking some hydro samples. Since I want to let it sit in the secondary for a few months, I was wondering if an early cold crash would help clarity, I plan on cold crashing before bottling regardless.

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Old 07-31-2011, 01:47 AM   #4
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Cold crashing may help with the clarity. Cold crashing wont stop champange yeast, but if there is zero airlock activity, its probably done anyway

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Old 07-31-2011, 02:17 AM   #5
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Quote:
Originally Posted by CvilleKevin View Post
Cold crashing may help with the clarity. Cold crashing wont stop champange yeast, but if there is zero airlock activity, its probably done anyway
I am not concerned with stopping the fermentation since it will sit for a while longer, just clarity at this point
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