cold-crashing with fast yeast

I recently bought some stuff and meant to buy 05, but bought 04 instead. I'm trying to cold-crash a cider I am about to start today. Is it going to be too hard to catch it before its fermented out? I also have nottingham. Which one should I use? All I've heard about nottingham is that it goes through fermentables like Homer Simpson through a case of donuts, and that 04 flocculates real quick.

If this is too difficult I'll just wait until I have 05.

S04 and Notty both crash well in my experience

CvilleKevin said:

S04 and Notty both crash well in my experience

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Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?

depends on temp, S04, Notty and US05 are all about the same in terms of fermentation speed

rexbanner said:

Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?

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Grab a hydrometer and check it periodically. Depending on all sorts of factors, you're probably looking at 1-2 weeks with 04 and apple juice. But there are too many variables affecting ferment time to be sure of what your setup produces. Just get a hydrometer and take some samples.

rexbanner said:

Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?

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I have some data I took every day for almost a week. Its in this thread: https://www.homebrewtalk.com/f32/yeast-fermentation-data-203386/

You may be able to extrapolate from that. Volume may effect the total time.

bkwing said:

Grab a hydrometer and check it periodically. Depending on all sorts of factors, you're probably looking at 1-2 weeks with 04 and apple juice. But there are too many variables affecting ferment time to be sure of what your setup produces. Just get a hydrometer and take some samples.

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Cool. Just wanted to make sure that I'd have some time. Also, thanks Rukus for that chart. Looks like I have a solid week where I don't have to check.

I had two batches go 3 weeks using 04 and one with notty temps around 66 degrees

rexbanner said:

Cool. Just wanted to make sure that I'd have some time. Also, thanks Rukus for that chart. Looks like I have a solid week where I don't have to check.

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Rex, your very welcome. I posted the info to help others as I was a newb and trying to detail what I was seeing. I didn't add temperature to the data however. This initialy started at 63 to 65 degrees and I moved it up to my kitchen which was 68 fairly constant. Temperature will have a big impact on time.