I followed the directions provided in this thread:
https://www.homebrewtalk.com/forum/threads/cold-crashing-cider.46017/
After racking it 4 inches above the lees into a new carboy, I didn't have fridge space, so I left it outside in 5 degree weather for 24 hours. It was frozen slush when I brought it back in.
I let it settle from me transporting to the house, and let the ice melt, no longer. I then racked it again, and topped off head space with pasteurized orchard cider. I put an airlock on it, and decided to watch it over night.
1.) It was bubbling away this morning. What do you think my mistake was?
2.) Now that it's going again, I have some clear fridge space. I don't want to rack it again and give bacteria another go at my juice. Will malolactic fermentation occur if I let this new carboy sit in my extra fridge for a few months before bottling?
**Edit** : Wikipedia answered question 2 for me. "...the process is significantly inhibited at temperatures below 15 °C (59 °F)."
https://www.homebrewtalk.com/forum/threads/cold-crashing-cider.46017/
After racking it 4 inches above the lees into a new carboy, I didn't have fridge space, so I left it outside in 5 degree weather for 24 hours. It was frozen slush when I brought it back in.
I let it settle from me transporting to the house, and let the ice melt, no longer. I then racked it again, and topped off head space with pasteurized orchard cider. I put an airlock on it, and decided to watch it over night.
1.) It was bubbling away this morning. What do you think my mistake was?
2.) Now that it's going again, I have some clear fridge space. I don't want to rack it again and give bacteria another go at my juice. Will malolactic fermentation occur if I let this new carboy sit in my extra fridge for a few months before bottling?
**Edit** : Wikipedia answered question 2 for me. "...the process is significantly inhibited at temperatures below 15 °C (59 °F)."