Hi pals. I hope we've all had a good time with out assorted coldtime holidays
I made a cyser, waited til the primary ferment petered out and cold crashed it. Then I racked it after a week or so, sweetened with (virgin) cider and back into the fridge it went. This was perhaps four days ago.
The virgin cider was upstairs in the food fridge at probably 38-40 degrees F, the fermented stuff was cold crashed in the beer fridge downstairs which I cranked to 28.
Thing is, I'm still getting sediment in the bottoms of the jars. Like, lots of it! Is stuff precipitating out still or is my yeast somehow still cranking along at 28?