jfkriege
Well-Known Member
I am thinking about cold crashing a cider I have. How quickly will the cider stop fermenting if I crash it down to 35F? Will it stop instantly? Will it stop fermenting in a few hours? I am just not sure.
How fast does temperature affect yeast (cold)
- Thread starter jfkriege
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RogerMcAllen
Well-Known Member
It should go dormant pretty quickly as the temperature changes, and most ale/wine yeast should go dormant around 40F.
Why are you trying to stop fermentation?
Cold doesn't really stop fermentation, it puts it on hold. Unless you kill (chemical means) or remove (ultrafitration) the yeast it will start fermenting as soon as temperatures rise again
Why are you trying to stop fermentation?
Cold doesn't really stop fermentation, it puts it on hold. Unless you kill (chemical means) or remove (ultrafitration) the yeast it will start fermenting as soon as temperatures rise again
jfkriege
Well-Known Member
I am wanting to stop a cider with some residual sweetness and compare it to a back sweetened cider.
The cold is to make the yeast go dormant. I was going to chemically stop fermentation.
The cold is to make the yeast go dormant. I was going to chemically stop fermentation.
