CodyA
Well-Known Member
I hear a lot about refrigerating to cold crash, but what about freezing? I was trying to figure out the best way to completely hault fermentation, and remembered that when I froze my very first hard cider experiment, it cleared better than just the refrigerated cider when I thawed it, and there was no restart of fermentation from the backsweetening sugar I added prior to freezing it. I also remembered that the owner of my local brew shop was talking about how you can't freeze leese to re-use because the ice crystals destroy the wet yeast cells, and my attempt at waking up frozen leese failed just as he said it would.
So my question then would be, for those of us looking to hault fermentation and kill off the yeast for a sweet cider without using sorbates, would freezing be a viable option? Does freezing the cider kill and destroy ALL of the yeast cells?
So my question then would be, for those of us looking to hault fermentation and kill off the yeast for a sweet cider without using sorbates, would freezing be a viable option? Does freezing the cider kill and destroy ALL of the yeast cells?