Chilling cider

[kc_in_wv]

If you chill cider there is a reverse bubbling in the airlock. Will this introduction of oxygen to the container have any affect on the taste?

 

[Runyanka]

When you chill in the future, take a sanitized piece of aluminum and wrap it around the neck of the carboy. That way you won't have suck back problems. To answer your question though, no, you wont have any ill affects on the cider. CO2 is heavier than oxygen, and it creates a nice barrier over the cider inside the carboy.

 

[PVH]

CO2 is heavier than oxygen, and it creates a nice barrier over the cider inside the carboy.

The cider will be fine, but I am pretty sure this is incorrect. The CO2 and other gases in the fermenter will diffuse to equilibrium just like they do in other containers, like, say, your house. If you turned on your CO2 tank in the living room, the CO2 would not remain along the floor because it is heavier than other gases in the air.

 

[CidahMastah]

I agree with PVH99 - If you have O2 suck back into your carboy that is a problem, the O2 will diffuse and could affect the cider. Not to mention any wild yeasts in the air that could come in.

If you want to chill the cider for bulk conditioning, do it gradually if you leave your air lock in. Is it done fermenting? Why not rubber cork the top and chill in the fridge?

What are you trying to achieve? Yeast out of suspension? cold cider to drink? Lowering the cider to age?

 

[CampFireWine]

If you turned on your CO2 tank in the living room, the CO2 would not remain along the floor because it is heavier than other gases in the air.

It's the air currents that break it up. If you put it in a fish aquarium, you can float a boat on it. Didn't anybody watch that episode of myth busters?

So what would happen if you just but a solid bung in it for cooling?

 

[CidahMastah]

if you put a solid bung in it, there would be no airflow. However if the temp rise and decrease were huge you could risk a vaccum sucking the cork in or push out.... or bottle bomb. That would have to be a pretty serious temp swing though.

 

[kc_in_wv]

What are you trying to achieve? Yeast out of suspension? cold cider to drink? Lowering the cider to age?

I am trying to clear up the cider. I have GIN in the airlock.

 

[CidahMastah]

I think the air influx (pending you have little head space) will be negligible. If you are trying to clear, how long has it been sitting and at what temperature? My ciders always clear, but some of them kick of lees up to a year. However, I would venture 85-90 percent of the lees are kicked off in the first 3-4 months of bulk aging.

My recc is, slowly lower the temperature to to around 45-55F and keep it stable. Leave it out of light, etc. and let it sit for minimum 2-3 months from start of fermentation. The cider will clear. Any air you take in will be minimal.

That said, you can leave the cider at around 60-65F and the cider will clear as well. Any tem right around 60F will work for aging or storage for a few months. Once it clears where you can read words on a sheet of paper through it, then you can bottle. Just keep in mind, if you don't give it a good bulk age, you will have extra lees in your bottles - not a big deal, just careful pours when you dig into them.

Some people use pectinase, I don't. You need to use that before fermentation though.

 

[kc_in_wv]

Thanks for the reply.

I think I am going to put it away in the basement until summer. The temp stays in the upper 50's to low 60's there so far this winter.

 

[CidahMastah]

Ideal cider bulk storage temps

 

[WhitzEnd]

It's the air currents that break it up. If you put it in a fish aquarium, you can float a boat on it. Didn't anybody watch that episode of myth busters?

So what would happen if you just but a solid bung in it for cooling?

That wasnt CO2. That was sulfur hexafluoride. That was an awesome episode too.

I put foil on the top of mine and then put the airlock stopper in and it works great for me.