I am making a cider. It fermented to 1.010. I wanted it to be a little sweet. It was still fermenting pretty strong so I stuck it in my fridge. About 38 degrees F. I left it in for 3 days and it didn't stop fermenting. Damn that yeast is a beast.
It works for a slow, cold fermentation...Slow cold fermentation generally leaves more apple character in the cider.
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