Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > cold crash
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Old 02-24-2011, 05:38 AM   #1
fendermallot
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Can you cold crash your cider then bottle it? I'm guessing if you do, you are bottling uncarbed cider, right?


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Old 02-24-2011, 05:41 AM   #2
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cold crash it. the once you get the results you want, transfer it, the bottle it. And it will be uncarbed if you dont add more sugar or bottle it before its fully attenuated.


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Old 02-24-2011, 05:42 AM   #3
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Does cold crashing mean you can't bottle carb it or is it just about making the yeast stop working at the point you want?
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Old 02-24-2011, 09:25 AM   #4
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Cold crashing stops the yeast and causes them (and whatever else you've got floating around) to settle to the bottom, so when you siphon the liquid off there is ideally no yeast left.

Thus, bottle carbing gets tricky, especially when you want to start messing around with dry/semi-dry/etc...

Bottle carbing sweet ciders seems to be an Atlantis for many people on this forum, and they are usually told to pastuerize, hope to get lucky, or spring for a kegging set up so they can force carb and not have to worry...
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Old 02-24-2011, 08:28 PM   #5
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Easiest way to get a sweet AND carbonated cider (1 gal version):

1) Let it ferment all the way out
2) Dissolve 1/4 cup of table sugar into just enough water needed, and rack your fully fermented cider onto it
3) Add 1/3 cup of splenda. *this is a "to taste" situatiuon. Add more/less splenda if you want a sweeter/less sweet cider*
4) Bottle immediately
5) After a week, open a bottle, if you like the carbonation, move to step 6, if not, check a bottle every couple of days until you like the carb level, then move to step six
6) Follow the directions in this thread, to pasturize your cider: http://www.homebrewtalk.com/f32/easy...g-pics-193295/
7) Enjoy your hooch.
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Old 02-24-2011, 09:20 PM   #6
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Quote:
Originally Posted by bhambrewer View Post
Easiest way to get a sweet AND carbonated cider (1 gal version):

1) Let it ferment all the way out
2) Dissolve 1/4 cup of table sugar into just enough water needed, and rack your fully fermented cider onto it
3) Add 1/3 cup of splenda. *this is a "to taste" situatiuon. Add more/less splenda if you want a sweeter/less sweet cider*
4) Bottle immediately
5) After a week, open a bottle, if you like the carbonation, move to step 6, if not, check a bottle every couple of days until you like the carb level, then move to step six
6) Follow the directions in this thread, to pasturize your cider: http://www.homebrewtalk.com/f32/easy...g-pics-193295/
7) Enjoy your hooch.
Maybe I'm missing something, but this doesn't make sense to me. Splenda is sometimes added for backsweetening (not by me) because it is a nonfermentable sugar. Splenda is specifically used because it doesn't ferment, which eliminates the need to pasteurize. The table sugar is fermentable. If the appropriate amount is used for carbonation, there is no need to pasteurize since all of the sugar will be used up during carbonation.
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Old 02-25-2011, 10:09 AM   #7
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yeah you need just a little bit of sugar to carb and splenda to taste for sweetening so you don't need to pasteurize it because that's pretty dangerous:
http://www.homebrewtalk.com/f32/my-f...method-226071/
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Old 02-25-2011, 10:28 AM   #8
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I'm just going to ferment all the sugar out, then bottle carb and add something after I open a bottle.


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