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Old 11-09-2011, 08:51 PM   #1
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Default Cold-crashing bottles instead of pasteurizing?

I was wondering if anyone has any experience with bottling still fermenting cider, allowing it to carbonate and then simply cold crashing it rather than pasteurizing. Is there any way to do this so that the yeast will truly not become active again? What temperature would be required?

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Old 11-09-2011, 08:54 PM   #2
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Cold crashing doesn't kill yeast, pasteurizing does. Yeast goes dormant when cold, contrary to the misconsception a lot of folks have. SO if the cold crash cider get's warmer than the yeast's dormancy temp it would start fermenting the availble sugars again and more than likely *BOOM*

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Old 11-10-2011, 12:13 AM   #3
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Quote:
Originally Posted by Revvy View Post
Cold crashing doesn't kill yeast, pasteurizing does. Yeast goes dormant when cold, contrary to the misconsception a lot of folks have. SO if the cold crash cider get's warmer than the yeast's dormancy temp it would start fermenting the availble sugars again and more than likely *BOOM*
Ok, that's pretty much what I was thinking. It would work in essence assuming that the cider never again reaches a temperature that would send the yeast back to work.
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Old 11-12-2011, 01:07 AM   #4
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I added concentrate apple juice to the dry cider in the bottling bucket , bottled a couple in plastic bottles,
then cold crashed it all when the bottles were hard. No problem.

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