Trying to get an idea how fast my cider will reach 1.010 before cold crashing

[Hedo-Rick]

5.5 gallon cider
O.G. was 1.056
using Pasteur Champagne yeast
added 1.5 teaspoon nutrient
65*F controlled fermentation temperature

I usually just let my cider run dry, but this time I want to cold crash it to preserve some of the natural fructose. I understand there is no definitive answer and I know I have to take hydro readings to know for sure, but I'm just trying to see if anyone has experience doing this and can give me a rough idea of what to expect.

Thanks!

 

[EpicCider]

I think it would be easier to let it go all of the way and back sweeten. I think it would be quick to recover and hard to stop. Also what yeast are you using, some might tolerate the cold better.

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[Rhu]

I had 5 gallon cider with Lalvin champagne yeast go from 1.060 to 0.998 in 7 days dead...although I may be at higher temps than you

 

[Hedo-Rick]

I think it would be easier to let it go all of the way and back sweeten. I think it would be quick to recover and hard to stop. Also what yeast are you using, some might tolerate the cold better.

You're right, I think it would be easier to let it run dry and back sweeten. But I want to try keep the ABV around 6% and retain as much natural fructose as I can and only have to back sweeten 3-4 points before I go to bottle, let condition and then pasteurize.

I have this idea in my head that if I stop it before it runs dry and gets really tart, it will cut the aging time in the bottle and be drinkable earlier.

 

[oljimmy]

Hey Rick,
I would estimate 6-11 days until you hit the point you want, though I've never used that particular yeast. But you're using a very vigorous yeast that has low flocculation and is resistant to sulfites, so you're gonna be fighting an uphill battle with this cold crash. As I understand things, and from my own experience, you're supposed to use highly flocculant yeast (such as ale yeast) to achieve cold crash. Otherwise, tick tock, bottle bombs!

 

[Hedo-Rick]

Hey Rick,
I would estimate 6-11 days until you hit the point you want

Pulled a sample today (2.5 days after pitching yeast) and am at 1.033. So it's moving along pretty quick. Super tasty though. Dropped the temp to 60*F in hopes of slowing it down a bit. Gonna pull another sample Sunday and see where I'm at.

I've used this yeast before and really liked it. I had a different experience with it as far as flocculation goes. It dropped crystal clear in a month. Actually had a hard time getting the bottles to carbonate. Let them go 5 weeks before pasteurizing and didn't really get the level of carbonation I was looking for.

 

[EpicCider]

Do you plan on Pasteurizing? If using additives, I agree that you will need to cold crash to have better chance of stopping. I understand your goal but it's going to be hard. I recently used a yeast strand that stopped near 1.02 by itself, but still not sure why.

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[oljimmy]

Hey Rick, there's always a big spike at the start of the ferment, it will slow down as it moves through the 20s and teens. That said, I don't think it's ever a bad idea to do a slower ferment, if possible.

 

[Yooper]

I have had ciders go dry in 5 days or so, using champagne yeast and others take 10 days, so it's hard to guess.

What you could do instead of taking constant SG readings is to simply grab enough for a taste sample. When it tastes "right", then check the SG and stick it someplace very very cold. Sometimes champagne yeast will continue to work as low as 40 degrees in my experience.

 

[Hedo-Rick]

Took a reading this morning and am hovering right around 1.009-1.011. it's kind of hard to get an accurate reading with the sample still actively fermenting. The sample tastes very good though. Definitely more yeasty (to be expected) than the first sample pulled, but still a solid apple flavor and decent aroma. But what pleases me the most is how balanced it is between tart and sweet. I assume it is going to drop a point or two more while cooling but I'm going to drive the temperature down and really hope this thing stalls.

 

[Hedo-Rick]

Took a reading yesterday and it was down to 1.006. Definitely becoming more tart and losing that natural apple sweetness I so desperately wanted to hold on to. Damn you yeast! Even at 40*f that Pasteur Champagne yeast just chugging right along.

I racked it to a secondary vessel and it started going nuts releasing co2. I also started picking up a sulfur character coming from the airlock.

I'm hoping to hang on to that last .006 points, but not counting on it.