Hey all,
So I am doing 3 batches of cider - 1 71B wine yeast, 1 Saison and 1 Nottingham Ale. I started them last fall and they have been in the basement at around 10 degrees C all winter. They are all still showing activity (though slight) but they haven't moved any in gravity for the last couple months. Right now the 71B is the driest at around 1.010, Saison and Nottingham are both around 1.028. Most of my experience is with wine yeasts, so I'm worried about bottling at these gravities. Could the yeast have been killed off so I might not have a re-ferment if I bottle now? Or should I do a bottle from each batch and leave it in a sealed bucket to see if they explode once they are at room temp for a week or so? Or my other option is to warm them up and re-inoculate. Thoughts?
So I am doing 3 batches of cider - 1 71B wine yeast, 1 Saison and 1 Nottingham Ale. I started them last fall and they have been in the basement at around 10 degrees C all winter. They are all still showing activity (though slight) but they haven't moved any in gravity for the last couple months. Right now the 71B is the driest at around 1.010, Saison and Nottingham are both around 1.028. Most of my experience is with wine yeasts, so I'm worried about bottling at these gravities. Could the yeast have been killed off so I might not have a re-ferment if I bottle now? Or should I do a bottle from each batch and leave it in a sealed bucket to see if they explode once they are at room temp for a week or so? Or my other option is to warm them up and re-inoculate. Thoughts?