Place cider in hibernation mode?

[kXb]

I started up my cider a week ago and it is still very active. Used Red Star Cote Des Blancs, yeast nutrient, and temp is regulated at 65 degrees. It's possible I will have to leave town when it's time to rack to secondary and my housemates aren't able to assist.

Would it cause a problem if I dropped the temp down while I'm gone to put things in hibernation so to speak or should I just rack to secondary even if gravity isn't where I want it to be yet?

Thanks in advance

 

[vinylrooster]

it's absolutely fine to leave it in primary for such a short time.


To give you a little perspective, I started a cider last august, let is sit in primary for 2-3 months, then racked it to secondary where it currently sits. And now it tastes amazing.

Bottom line, you can always add age to cider and it'll get better.

 

[ChefRex]

it's absolutely fine to leave it in primary for such a short time.


To give you a little perspective, I started a cider last august, let is sit in primary for 2-3 months, then racked it to secondary where it currently sits. And now it tastes amazing.

Bottom line, you can always add age to cider and it'll get better.

+1, you'll be doing yourself a favor by letting it sit in the yeast.

 

[CA_Mouse]

I let mine sit for about 4 weeks before transferring to secondary. It sat there for 3 months. Cote de Blanc will make it extremely dry, mine started at 1.070 and finished at 0.989.

 

[kXb]

Great to know. My lhbs said this yeast would result in a sweeter finish than English Cider Yeast! Oh well. I guess this will be a good time for me to experiment with back sweetening.

 

[ChefRex]

Great to know. My lhbs said this yeast would result in a sweeter finish than English Cider Yeast! Oh well. I guess this will be a good time for me to experiment with back sweetening.

I personally like my cider dry.

 

[CA_Mouse]

I back sweetened mine this evening. 10.7%ABV was just too dry and too wine like for what I was going for. After adding brown sugar, cinnamon and more pasteurized juice, it is at 8.1% ABV and has just the right amount of sweetness and tartness to taste very close to apple pie filling.

 

[MindenMan]

CA Mouse, now that you have back sweetened, what are you going to do about stopping fermentation?

 

[lolznrofls]

Read the stovetop pasteurization thread