My cider/wine is now down from a SG of 1.12 to a 1.007. Is there any problem stopping the fermenting now at 1.007 by holding at 40deg F in a refridge to clear up? I want to bottle in beer bottles and a few in Champagne bottles.
My intent is to leave it in the cooler for several weeks to clear up and then put in bottles, monitor then pasteurize. Is leaving it in the fridge for several weeks to clear and then rack to another carboy and put that in the fridge for several weeks ok to do? I know the fermenting isn't all the way done, but I don't want to have to back sweeten if I don't have to and its ok at the moment, so I'd like to stop it where it is.
I know when it is bottled it isn't quite all the way done and will have to monitor for carb then pasteurize.
My intent is to leave it in the cooler for several weeks to clear up and then put in bottles, monitor then pasteurize. Is leaving it in the fridge for several weeks to clear and then rack to another carboy and put that in the fridge for several weeks ok to do? I know the fermenting isn't all the way done, but I don't want to have to back sweeten if I don't have to and its ok at the moment, so I'd like to stop it where it is.
I know when it is bottled it isn't quite all the way done and will have to monitor for carb then pasteurize.
