Is there any reason/advantage/disadvantage to cold crashing for two days, then racking to the secondary, allowing to warm up to room temp, then sit in the secondary for a few months?
Cold crashing between primary and secondary
- Thread starter muse435
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
CvilleKevin
Well-Known Member
the reason is to get the yeast to precipitate out - if you are using an ale or wheat yeast. The advantage is that you can stop the fermentation before all the natural apple sugar is consumed and get a natural sweet or semi-sweet cider without adding chemicals or pasteurizing. The disadvantage is that you will need a keg to carbonate and it takes some practice to get the yeast to drop out reliably
OP
OP
My plan is for a dry still apple-cranberry cider. I used red star pasture champagne yeast for this batch. There is zero airlock activity right now but I'm going to wait a few more weeks before taking some hydro samples. Since I want to let it sit in the secondary for a few months, I was wondering if an early cold crash would help clarity, I plan on cold crashing before bottling regardless.
CvilleKevin
Well-Known Member
Cold crashing may help with the clarity. Cold crashing wont stop champange yeast, but if there is zero airlock activity, its probably done anyway
OP
OP
I am not concerned with stopping the fermentation since it will sit for a while longer, just clarity at this point
Similar threads
