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Old 01-26-2013, 03:21 PM   #1
Wagwag
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Jan 2013
Posts: 42


Today I'm going to rack my cider, been sitting in primary for 10 days now and fermentation stopped. Trying for a clear cider with no additives. Should I cold crash it after I rack it off the yeast? And how would I go about cleaning and saving my yeast for my next batch?

 
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Old 01-26-2013, 04:20 PM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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Crashing can help your cider clear, but watch for suckback if using a three piece airlock.

There's a nice tutorial on washing yeast in the yeast & fermentation section. http://www.homebrewtalk.com/f163/yea...strated-41768/
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Old 01-26-2013, 04:50 PM   #3
Wagwag
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Jan 2013
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How would I go about checking for suckback? Just take off the vapor lock a couple times a day to relieve pressure? What causes suckback? Sorry for all the questions, I just want a full understanding

 
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Old 01-26-2013, 05:51 PM   #4
Bluespark
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Nov 2012
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Suck back is caused by cooler temperatures slightly reducing the volume in the carboy. Warm things expand, cool contract.

I take my airlocks off and replace with a cap. Cold crashing stops the yeast anyways, so you should be fine with a sealed container.

You will see the liquid in an airlock being sucked into your brew

 
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Old 01-26-2013, 07:13 PM   #5
Pickled_Pepper
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Nov 2011
Atlanta, Georgia
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I didn't know if you were going to eventually bottle it and carbonate it or not, but if you cold crash to clear, my experience has been that it will take a while to carb the bottles. It will eventually, but just don't expect it to carb in the normal amount of time.

 
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Old 01-26-2013, 07:40 PM   #6
Wagwag
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Jan 2013
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I don't necessarily want to crash it to clear, I just want to clear it up a bit, right now you can't even shine a light through it. But yeah, I'm going to carb this

 
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Old 01-26-2013, 07:43 PM   #7
LeBreton
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Nov 2011
Finger Lakes, NY
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You can always go clear and then add some more yeast at bottling time too, they'll drop out of suspension soon after carbonation is complete.
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Old 01-26-2013, 08:39 PM   #8
Wagwag
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Jan 2013
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That was actually my original plan, just add a tiny pinch of yeast at bottling

 
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