So, when you bottle you just tell people to keep them cold? I used to do that before I got a keg.
Exactly [emoji111] I haven't done any trial bottles left at basement temp - might be something interesting to do [emoji16]So, when you bottle you just tell people to keep them cold? I used to do that before I got a keg.
I always thought cold crash to stop then multiple rackings or filtering to remove yeast.
I always thought cold crash to stop then multiple rackings or filtering to remove yeast.
SG 1.032 this afternoon...after 10days. Tossed in fridge to cold crash after tasting it & it was awesome! So bit higher SG than originally planned [emoji16] Cheers[emoji111]Firing up a fresh batch using D47 -- this time I decided to try rehydrating by adding 1C warm h20 + 1/4tsp generic yeast nutrient + 1/4tsp white sugar -- 1st time rehydrating for a cider...after 45mins no noticeable growth like S04 gives ya - but D47 has a known lag phase [emoji16]
4gals 100% AJ + 12cans FAJC
OG 1.081
Targeting a cold crash at 1.02
Cheers [emoji111]
Update: 1hr 15mins into ferment...getting airlock activity every 4mins....which is amazing 4 a D47 batch....credit the rehydrate!
5days of cold crashing in my fridge (28-32F) - measured SG and it's same 1.032 -- zero drop. Will bottle tomorrow [emoji111]SG 1.032 this afternoon...after 10days. Tossed in fridge to cold crash after tasting it & it was awesome! So bit higher SG than originally planned [emoji16] Cheers[emoji111]
Beauty of the cold crash & rack - then storing in fridge....is its done when I want it to be done [emoji57] No issues ever using this protocol...with D47(or S04 my other go to yeast). Cheers [emoji111]That's really high for a "finished" cider.
I'd keep one bottle in a warm place for a couple weeks(but inside a kettle or something) to test if it's truly finished.
So far nope - though I keep my fridge at 34-36F range[emoji111][emoji57]You never had a continued fermentation at 38 deg. F.?
I have. Either really bubbly or really dry.
So I decided to give this a whirl - tossed a D47 6.7% FG 1.012 cider in a grolsch bottle & let it sit at room temp for 1month. Just popped it open....gotta nice psssstttt...and medium carb on pouring into glass. Cheers! Tasty as ever [emoji111] As always...YRMV!Exactly [emoji111] I haven't done any trial bottles left at basement temp - might be something interesting to do [emoji16]
Whoops here's the pic of my pour...So I decided to give this a whirl - tossed a D47 6.7% FG 1.012 cider in a grolsch bottle & let it sit at room temp for 1month. Just popped it open....gotta nice psssstttt...and medium carb on pouring into glass. Cheers! Tasty as ever [emoji111] As always...YRMV!
68F is top end.....
I always ferment in low to mid 60s. [emoji111]
So has anyone tried D47 above 70F?
Viable temp range is up to 86F per Lalvin.
Cheers [emoji111]
I only go to the low 60s...@bmd2k1
What’s the lower end of temps that are possible?
I’m thinking of starting a cyser with a gravity of .090
My garage is at 50f which means fermentation would be around 54-55.
The house is a bit too warm at 70.
Ps thanks for starting this thread.
@AzOr
Great temperature for making cider! The relatively low temperature keeps the apple flavor from blowing out the airlock.
Couple for choices for 50°F fermentation off the top of my head...
EC-1118 / Red Star Premier Cuvee (neutral)
K1-V1116 (estery)
DV10 (neutral)
R-HST (neutral)
Many yeasts may work lower than their listed range but there's a risk of stalling.
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