Cold-crashing bottles instead of pasteurizing?

StophJS · Nov 9, 2011

I was wondering if anyone has any experience with bottling still fermenting cider, allowing it to carbonate and then simply cold crashing it rather than pasteurizing. Is there any way to do this so that the yeast will truly not become active again? What temperature would be required?

Revvy · Nov 9, 2011

Cold crashing doesn't kill yeast, pasteurizing does. Yeast goes dormant when cold, contrary to the misconsception a lot of folks have. SO if the cold crash cider get's warmer than the yeast's dormancy temp it would start fermenting the availble sugars again and more than likely *BOOM*

StophJS · Nov 9, 2011

Revvy said:
Cold crashing doesn't kill yeast, pasteurizing does. Yeast goes dormant when cold, contrary to the misconsception a lot of folks have. SO if the cold crash cider get's warmer than the yeast's dormancy temp it would start fermenting the availble sugars again and more than likely *BOOM*

Ok, that's pretty much what I was thinking. It would work in essence assuming that the cider never again reaches a temperature that would send the yeast back to work.

BLbrewer · Nov 11, 2011

I added concentrate apple juice to the dry cider in the bottling bucket , bottled a couple in plastic bottles,
then cold crashed it all when the bottles were hard. No problem.

Cold-crashing bottles instead of pasteurizing?

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Cold-crashing bottles instead of pasteurizing?

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

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Revvy

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