Stopping Fermentation, then carbing

[dmomo]

I have a cyser that is still fermenting. I like the way it tastes right now, but also would like to bottle carb it.

The concern is, I used lalvin d-47, so I worry it will become too dry if I let the fermentation complete. If I bottle it before that, the concern is bottle bombs.

Can I halt the fermentation somehow and then restart for bottle carbing?

If not, should I

a) let it ferment out, maybe it won't be too dry, and then bottle/carb as normal
b) let it finish, if it's too dry, back-sweeten
c) let the fermentation go a little more, then bottle it at some "sweet spot" and let the carb happen naturally. Risky, yes?

 

[kbuzz]

I would consider two options...

-crash-cooling to drop the yeast out of solution.
-racking to secondary to reduce the amount of active cells.

Of course I've never been faced with a decision like yours...these are just the first two things that come to mind.

 

[MaynardX]

I would consider two options...

-crash-cooling to drop the yeast out of solution.
-racking to secondary to reduce the amount of active cells.

Of course I've never been faced with a decision like yours...these are just the first two things that come to mind.

Maybe this thread will help? https://www.homebrewtalk.com/f39/stopping-cider-fermentation-279548/

 

[dmomo]

Looking at kbuzz's suggestions, I would be afraid that cold crashing would do the trick for a little while, but if the few active cells left started up enough to carbonate, we'd eventually have bottle bombs if I decided to let it age.

Reading through the link from Maynard, it looks like there's no silver bullet, so hopefully when I do get around to bottling, I remember to come back and post the results.

I might chalk it up as a learning experience and do this:

1) Let it ferment out w/ the d47 and see how it tastes. For all I know, it could be great. Dry works well carbed. It could be a hit.

2) Instead of fixing a problematic recipe, I should re-work it and try again. If I decide the way it tastes right now is PERFECT, and I demand carbonating it as is.. I could always repeat the recipe with an ale yeast instead of something as strong as the D47.

Thanks for the help.

 

[Yooper]

I suggest bottling, carbing and then pasteurizing by following the instructions on the cider forum "sticky".

 

[dmomo]

Yooper, Thanks!

I don't do much cider. I totally overlooked the stove-top pasteurization option. This is a test batch and, sadly, it's only 1 gallon, so I won't have the leisure of "test bottles".

Maybe I'll bottle, wait a week, sample one.. then make a judgement call.

 

[jkoegel]

I am going to try some bottle pasteurizing pretty soon here.
The sticky mentions filling a plastic soda bottle, then you can do the squeeze test for an estimate of how your carbonation is going. No waste that way.

 

[dmomo]

Quick update. I went to start the bottling process, and took a gravity reading first. I was still at 1.07! I think it's a slow fermentation due to the temperature in my basement. I remember liking the way it tastes, but it's actually very sweet now that I tried it again.

So, I halted my bottling plan and re-pitched just in case it was stuck. Then, I moved the cyser to a warmer part of the basement near the water heater. I'm in no rush and it's a small precious batch.

To satisfy my impatience, I filled an empty fermentation bucket w/ 5 lb clover honey, 2 gal apple juice (pure) and 42oz tart cherry juice. Topped to 3 gallons w/ spring water and threw in some Nottingham's Ale yeast. Low effort, no planning. Worst case, it's not awesome.

 

[dmomo]

The sticky mentions filling a plastic soda bottle, then you can do the squeeze test for an estimate of how your carbonation is going. No waste that way.

When i DO start the bottling, I suppose this makes sense. There is always some uneven amount that does't fill an entire bottle. I usually put it in a bottle and toss it in the fridge for immediate consumption. Next time, I'll use it as a canary for my very delicious coal mine.