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I'm making a dry cider and am fermentation is slowing down. My plan is to wait until fermentation is complete, then rack. I want to bulk store for 2-3 weeks before priming and bottling. My question is - will there be enough yeast left after I rack and 3 weeks have passed to reactivate...

Looks like a great method. I have a few questions though, help is greatly appreciated: 1. What was the reason for the cold crash? Could you not have bottled when you reached your target SG? 2. Does the cold crash just temporarily halt the yeast/fermentation? 3. If you want a secondary...