started my first batch 2 weeks ago on the date, 1 gal, 3 cups brown sugar, backers yeast. im planing on racking it today because theres allot of lees building up on the bottom and its only bubbling once every 43 seconds.
i know that if you rack it can slow down fermentation but can it cause a staled fermentation. also what exactly is a staled fermentation. can racking alone stop a fermentation.
also what can you do to actually stop a fermentation. i know cold crashing will separate most of the yeast but if you warm it back up it will start fermenting again. is there anything you can put in the cider to kill the yeast to stop fermentation for good that dosnt affect the flavor
i know that if you rack it can slow down fermentation but can it cause a staled fermentation. also what exactly is a staled fermentation. can racking alone stop a fermentation.
also what can you do to actually stop a fermentation. i know cold crashing will separate most of the yeast but if you warm it back up it will start fermenting again. is there anything you can put in the cider to kill the yeast to stop fermentation for good that dosnt affect the flavor