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Old 11-07-2010, 03:05 PM   #1
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Default 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.


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Old 11-07-2010, 08:23 PM   #2
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S04 and Notty both crash well in my experience


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Old 11-08-2010, 02:29 PM   #3
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S04 and Notty both crash well in my experience
Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?
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Old 11-08-2010, 03:18 PM   #4
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depends on temp, S04, Notty and US05 are all about the same in terms of fermentation speed
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Old 11-08-2010, 04:19 PM   #5
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Quote:
Originally Posted by rexbanner View Post
Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?
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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Old 11-09-2010, 12:47 AM   #6
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Yes, but any idea how fast will it take 5 gallons of apple juice to 1.008?
I have some data I took every day for almost a week. Its in this thread: http://www.homebrewtalk.com/f32/yeas...n-data-203386/

You may be able to extrapolate from that. Volume may effect the total time.
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Old 11-09-2010, 01:32 PM   #7
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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.
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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Old 11-09-2010, 08:33 PM   #8
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I had two batches go 3 weeks using 04 and one with notty temps around 66 degrees
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Old 11-09-2010, 09:31 PM   #9
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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.
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.


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