I just made a simple 5 gal batch of cider (4.5 gal apple juice, 2 lbs honey, 1lbs dextrose). It started at 1.078 and I cold crashed it at just under 1.03. My question is after it clears in the fridge and I rack it to the keg, will the yeast slurry be revive-able? I'd like to make some skeeter pee out of it (http://www.skeeterpee.com/Recipe.html
). I would assume it would If I let it warm up to room temp first, but I wanted to check before I made the attempt. Any ideas?