i threw together a batch of cider (my first!) using lavin 118 over the weekend and was wondering when to cold crash it. i don't mind it being a little dry but i don't want it to be overly dry. any suggestions?
cold crashing cider
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minerkj
Member
I have cold crashed four batches of cider and have found it best at crashed between SG = 1.005 to 1.008 (measured using a hydrometer), but it really depends on what you are looking for, so you should crash when it tastes good.
For the timing, my batches have taken from 14-18 days but this is highly dependent on starting gravity, yeast type, fermentation temperatures. I usually start at about 1.062, use Nottingham or S-04 yeast and ferment in the mid to upper 60s. I have read that the 1118 yeast has very vigorous (quick) fermentation, but have never used it.
You can also check out https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/ which has a tons of information about cold-crashing and yeast types.
For the timing, my batches have taken from 14-18 days but this is highly dependent on starting gravity, yeast type, fermentation temperatures. I usually start at about 1.062, use Nottingham or S-04 yeast and ferment in the mid to upper 60s. I have read that the 1118 yeast has very vigorous (quick) fermentation, but have never used it.
You can also check out https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/ which has a tons of information about cold-crashing and yeast types.
Insomniac
Well-Known Member
If 1118 is anything like the D47 I used it will get through its fermentation really quickely. I had a really sweet mead started that only took about 3 days to ferment to completely dry, keep an eye on it!
