how do I cold crash?

[alaktheman]

I know this is probably very obvious but how am I supposed to cold crash my mead?

 

[bmwr75]

Put it in the fridge or place it outside in non-freezing temperatures.

 

[alaktheman]

How long do I need to put it in the fridge for? I tried doing this before and was expecting sediment at the bottom after about 3-4 days and didn't get anything. Did I do something wrong?

 

[estricklin]

If your mead was already quite clear you won't see much more sediment. It can take a few days but I find the bulk of it happens in the first 48. Pictures?

 

[BlkWater_brewer]

Right now to cold crash I would simply need to set the fermentor by the door and open it for about 15 seconds. Here in NH it's dammmmmmmmm cold.

If you don't have refrigerator space use the trusty bathtub or any large container with water and ice - will do it in short time.

 

[Brett_Bellmore]

Heck, I could cold-crash here in SC, there's a half inch of ice covering my car. Gonna be late for work even if I AM a transplant from Michigan.

I'll have to try that myself on my next batch of mead, see how it works.

 

[estricklin]

Yeah we have ice here in AR right now, which is pretty rare.

 

[bobbrews]

Cold-crashing in a refrigerator, bathtub, outside, or someplace other than where you intend to do the siphoning is not the best advice.

If at all possible, set your fermentor at counter height in a cold, sub 40F basement or garage for the length of the cold crash (about 4-5 days). That way, when it is time to siphon, you don't have to move the fermentor and stir up the trub, thus negating the whole benefit of the cold crash.

 

[alaktheman]

Sorry I don't have any picture from that batch. But anyways what's the best way to avoid refermentation after bottling

 

[estricklin]

Bottling a beer that is, in fact fully fermented. That means pitching the proper amount of healthy yeast, good aeration and temperature control, followed up by an appropriate time period (about 3 weeks) to finish fermentation.

You will want another very small fermentation after bottling with the priming sugar your going to add, that is what creates the carbonation.

 

[threeway]

freezing is bad for a cold crash?