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Old 06-08-2014, 09:46 PM   #1
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Default Place cider in hibernation mode?

I started up my cider a week ago and it is still very active. Used Red Star Cote Des Blancs, yeast nutrient, and temp is regulated at 65 degrees. It's possible I will have to leave town when it's time to rack to secondary and my housemates aren't able to assist.

Would it cause a problem if I dropped the temp down while I'm gone to put things in hibernation so to speak or should I just rack to secondary even if gravity isn't where I want it to be yet?

Thanks in advance

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Old 06-08-2014, 10:04 PM   #2
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it's absolutely fine to leave it in primary for such a short time.


To give you a little perspective, I started a cider last august, let is sit in primary for 2-3 months, then racked it to secondary where it currently sits. And now it tastes amazing.

Bottom line, you can always add age to cider and it'll get better.

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Old 06-08-2014, 10:26 PM   #3
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it's absolutely fine to leave it in primary for such a short time.


To give you a little perspective, I started a cider last august, let is sit in primary for 2-3 months, then racked it to secondary where it currently sits. And now it tastes amazing.

Bottom line, you can always add age to cider and it'll get better.
+1, you'll be doing yourself a favor by letting it sit in the yeast.
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Old 06-08-2014, 10:48 PM   #4
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I let mine sit for about 4 weeks before transferring to secondary. It sat there for 3 months. Cote de Blanc will make it extremely dry, mine started at 1.070 and finished at 0.989.

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Old 06-09-2014, 12:57 AM   #5
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Great to know. My lhbs said this yeast would result in a sweeter finish than English Cider Yeast! Oh well. I guess this will be a good time for me to experiment with back sweetening.

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Old 06-09-2014, 12:59 AM   #6
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Great to know. My lhbs said this yeast would result in a sweeter finish than English Cider Yeast! Oh well. I guess this will be a good time for me to experiment with back sweetening.
I personally like my cider dry.
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Old 06-09-2014, 04:15 AM   #7
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I back sweetened mine this evening. 10.7%ABV was just too dry and too wine like for what I was going for. After adding brown sugar, cinnamon and more pasteurized juice, it is at 8.1% ABV and has just the right amount of sweetness and tartness to taste very close to apple pie filling.

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Primary: Amarillo IPA
Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Amarillo Pale Ale
Keg #2: California Honey Amber
Keg #3: Dread Not Sweet Stout
Keg #4: Chocolate Vanilla Imperial Porter
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Old 06-09-2014, 04:21 AM   #8
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CA Mouse, now that you have back sweetened, what are you going to do about stopping fermentation?

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Old 06-12-2014, 10:01 PM   #9
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Read the stovetop pasteurization thread

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