Eaglepilot
Member
I know this has probably been answered but I can't quite find the exact answer by searching.
I have three gallons that has fermented out to 1.006 with Nottingham. It has been steady for a few days at the mid 50's range. I will be leaving my house from the 21st to the 6th and I'm trying to determine what I should do with the cider. I have a few options I guess but keep in mind that there will be no one at my home for that time to check on it.
The taste is a bit tart and will need some adjustments, but I'm not worried about that as I can fix that later.
Should I 1) leave it in the fermenter at that temperature, 56 or 57 I think is what my system is set at, for the duration that I am gone.
2) Cold crash it before I leave and transfer it to another carboy or the kege to age. I live in FL so I don't have cellar temperatures or space without the use of my chest freezer. It has only been in primary for about a week so I hesitate to do that so early.
3) Cold crash it for the entire duration I am gone but allow it to remain in the primary vessel. On that note, does cold crashing for extended periods of time in the primary have any positive or negative side effects? I know from doing my beers that you typically only cold crash for a few days.
I have no problem doing anything. It's my first cider and unfortunately the time has lined up just when I'm leaving for an extended time. Knowing that ciders need some aging, I was just curious what you all thought would be the best course of action.
I have three gallons that has fermented out to 1.006 with Nottingham. It has been steady for a few days at the mid 50's range. I will be leaving my house from the 21st to the 6th and I'm trying to determine what I should do with the cider. I have a few options I guess but keep in mind that there will be no one at my home for that time to check on it.
The taste is a bit tart and will need some adjustments, but I'm not worried about that as I can fix that later.
Should I 1) leave it in the fermenter at that temperature, 56 or 57 I think is what my system is set at, for the duration that I am gone.
2) Cold crash it before I leave and transfer it to another carboy or the kege to age. I live in FL so I don't have cellar temperatures or space without the use of my chest freezer. It has only been in primary for about a week so I hesitate to do that so early.
3) Cold crash it for the entire duration I am gone but allow it to remain in the primary vessel. On that note, does cold crashing for extended periods of time in the primary have any positive or negative side effects? I know from doing my beers that you typically only cold crash for a few days.
I have no problem doing anything. It's my first cider and unfortunately the time has lined up just when I'm leaving for an extended time. Knowing that ciders need some aging, I was just curious what you all thought would be the best course of action.