Well, it's been 4 days since bottling my brew at 0.005 SG, and while the airspace at the top of most of my PET bottles has filled in some, none are "soda bottle" hard yet and in fact most are still "squeezed in" a little.
In pondering the issue of how to stop fermentation with sugars still in the cider, my attention has been drawn to filters. According to Wyeast Laboratories
, yeasts are typically 5-10 microns in size. The Sawyer Point One filter system
I have has an absolute rating of 0.1 micron, small enough to filter out bacteria, let alone yeast. Is this something anybody does for cider?
I guess in most scenarios it's easier heat pasteurize or crash chill, and both those methods can be done after the cider has carbonated.
At the reduced rate of fermentation I'm seeing now (I haven't actually seen a bubble yet go through the airlock in the 1 gallon I left to age), I'm pretty confident at being able to crash chill my cider as the bottles harden--something they seem to be doing at different rates. I would not have been able to crash chill all of them at once. This gives me time to enjoy some over time and also to gift a couple of 2-liter bottles to friends.