Crash-Cooled cider: repitch w/ Montrachet yeast at bottling?
This is my first cider, and it's been clearing in the lagerator at 38f for maybe a month. Before that, it fermented out for a month and sat at 65f for maybe another 2 weeks to clear. So never having done this before...would it be a good idea to repitch at bottling time? I don't have any washed cider yeast (I used the White Labs English Cider for primary) but this stuff fermented down so low (1.001 fg) that I figure if I pitch some dry Montrachet yeast, which I have plenty of, that might do the trick without messing with any more sugars beyond the priming amount. Thoughts?
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)