RugenBrau
Well-Known Member
I've been making cider for a few years and this site has taught mehow much I don't know! It is a great resource and thanks to you all. Could someone please tell me what cold crash means? Thanks
Right you are...but I just want to mention for safety reasons....
Cold Crashing will NOT stabilize your brew (or wine) I cold crash ALL THE TIME, and never have a problem bottle carbing.
graff is not the same thing as cider. depending on yeast, temps and sg at bottling, it can take as little as 24hrs to carb a cider
After reading these posts I am a little confused on which is which.
I am brewing an apfelwein variant containing 3 gallons of apple cider with 2 gallons of apple juice along with 2 lb of dextrose and a package of Nottingham yeast. I read on https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ that you can add sugar, in my case I want to add a few cans of apple concentrate to my cider and then bottle, let it carb for a while and then stove top pasteurize to prevent further fermentation, allowing a carbonated but still sweet cider. Well I decided that before my apfelwein finished fermentation that I would cold-crash it to speed up the clarifying process since I don't want it to finish fermenting anyways. Will this flocculate all of my yeast out of suspension and not let me bottle carbonate my cider?
Fill coke bottle half full put out in dark place when coke bottle gets hard test one should be really firm to the touch...
True, but it's best to mimic what's bottled (with the "tester"). Meaning filled the same and with a similar size plastic bottle.
After reading these posts I am a little confused on which is which.
I am brewing an apfelwein variant containing 3 gallons of apple cider with 2 gallons of apple juice along with 2 lb of dextrose and a package of Nottingham yeast. I read on https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ that you can add sugar, in my case I want to add a few cans of apple concentrate to my cider and then bottle, let it carb for a while and then stove top pasteurize to prevent further fermentation, allowing a carbonated but still sweet cider. Well I decided that before my apfelwein finished fermentation that I would cold-crash it to speed up the clarifying process since I don't want it to finish fermenting anyways. Will this flocculate all of my yeast out of suspension and not let me bottle carbonate my cider?
If you have not reached the maximum alcohol limit of your strain, then carbonating shouldn't be a problem after cold crashing. Unfortunately, there's also the variable of the particular strain used...if its a hardy strain, you should have any problems carbing. You will just need to bring the temps up to around 70f to get them moving in the bottles.
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