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I'm getting a late start this year, picking up some fresh pressed juice this weekend. While it's not exactly hot in San Francisco i'm worried about Lalvin 1118 fermenting too quickly. Has anyone ever tried to slow down fermentation with the addition of dry ice to their carboys? My winemaker...

I have 10 gallons of cider in a commercial walk-in at my buddy's restaurant. It's been there for about a week and while it had settled some, it's def not clear. The only part that is close to what i would call "clear' is the top 2 inches. How long does it take to clear when cold crashing? I...

I currently have 10 gallons of cider bubbling away in the basement. It's very very cloudy, said the farmer "best color i've seen in years". I'm wondering if it's possible to use a fining agent and not strip so much yeast that i won't be able to carbonate in the bottle? Or do I have to just wait...