DrJerm

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I just cold crashed my apple wine to 40˚ then realized it now might not carbonate in the bottles (due to retired yeast). What should I do?

The goal is dry and sparkling. The FG is 0.993 (and the vinometer reads between 17% and 18% FWIW). I plan to prime with brown sugar, somewhere from 1 oz per gal to an SG of 1.010. What would you recommend?

gratus fermentatio

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Last time I made apple champagne, I added a couple granules (min of 5) of unrehydrated dry yeast (premier cuvee) to each bottle before filling. I had 2 problems with the champagne:

Sparkling apple wine is NOT champagne, it doesn't react like champagne does when primed/conditioned at champagne levels. I primed for 4 volumes, like I read champagne typically is, and ended up with serious gushers even when chilled. If I make it again, I'd prime at a lower level, like no more than 3 volumes. Almost all the CO2 is released at once & there is little or no fizz in the glass.

2) I had a few bottles that didn't carb up at all, I'm thinking this might be due to some sort of tiny leak which allowed gas to escape (I used plastic stoppers & wire hoods). Regards, GF.

Teromous

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I'm not sure what yeast you used, but yeast in general is pretty resilient. If you haven't bottled yet, you can just add yeast like GF mentioned. Lots of homebrewers and commercial brewers do this, especially when carbonating after bulk aging. If you've already bottled them, give them more time before uncorking them to pitch some more yeast in. I had some cider that sat for about seven months before bottling and it just takes longer to carbonate. Remember cold crashing is used to take the yeast out of suspension to clear it up, but there will still be some small yeasties in there. Short of sterile filtering, I doubt you'd be able to remove all of the yeast.

DrJerm

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Thanks for the comments.

The original yeast was Red Star champagne yeast. So I racked 2.5 gal of apple wine into the bottling bucket on 1/3 packet of re-hydrated Lalvin EC-1118 champagne yeast and just under 1/2 cup of brown sugar (dissolved in warm water). A couple hours later I bottled to beer bottles and placed them in the bath tub. The target carbonation is between 2.5 - 3.0 volumes.

After 6 days I opened a bottle: low-med carbonation, and slightly sweeter with more body - just the direction I was hoping for! I'll keep checking until it's a bit drier and more bubbly (or start exploding) then move them to the fridge.

CandleWineProject

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I'm about to attempt my first carbonated cider myself, and this guy here has kind of been my mentor when it comes to cider: http://www.cider.org.uk/part4.htm