Stauffbier
Well-Known Member
So I made a batch of hard apple cider with some granny smiths I grew in the back yard. I used S-04 to ferment it. After 4 weeks at 64F in the primary it went from 1.048 to 1.002, so I racked it to secondary to age it a few months before bottling. When I racked I had an extra quart, so I put that in to a mason jar and stuck it in my serving fridge (35ish*F). I noticed that my hard cider in the jar(otherwise very cloudy looking) started to clear out very nicely at 35F. The thought occured to me that I could cold crah it like beer to clear it up. Here's my question...
Can I cold crash it to drop everything out untill it's nice and clear and then take it out of the ferm chamber and let it bulk age (in the secondary still) for a few months at room temp? Or.... should I just bulk age it at 65F and then cold crash for a week or two right before I bottle it?
If it was beer I would know what to do, but I've never brewed cider before.
Thanks in advance!
Can I cold crash it to drop everything out untill it's nice and clear and then take it out of the ferm chamber and let it bulk age (in the secondary still) for a few months at room temp? Or.... should I just bulk age it at 65F and then cold crash for a week or two right before I bottle it?
If it was beer I would know what to do, but I've never brewed cider before.
Thanks in advance!