EC1118 unsuccessful cold crash

[phug]

I have a one gallon batch of cider sitting in a minifridge along with a thermometer that reads 35 degrees. has been there for 4 days. I just took a flashlight to the sucker and it's still fermenting.

That's a little ridiculous if you ask me.

 

[RachmaelBenApplebaum]

Yeah, maybe using a less unstoppable yeast would have been a good choice. EC 1118 has a way of fermenting everything it comes in contact with, whether it be wine, mead, cider, carpet, cement etc. It will still make cider, but it's gonna be DRY DRY and... dry.

 

[JtotheA]

Agreed. That's a yeast that can't be tamed. I have tried it's cousin though (maybe?), 1116 and was somewhat more tame. D-47 was even better...sticking with the same brand. Won't even look at 1118 anymore!

 

[phug]

I'll have to see if I can drink it dry. Otherwise, it'll be backsweeten, carb and pasteurize. SWMBO bought me the ec1118 yeast along with the rest of my gear for christmas. so I have a bit over 1.5 packets left of that yeast.

 

[gratus fermentatio]

From the Lalvin site:

EC-1118
Saccharomyces bayanus

Origin
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

Oenological properties and applications
The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.

 

[JoseLima]

I have a one gallon batch of cider sitting in a minifridge along with a thermometer that reads 35 degrees. has been there for 4 days. I just took a flashlight to the sucker and it's still fermenting.

That's a little ridiculous if you ask me.

To kill yeast and hault fermentation I have used the method of heating up fermenting cider to 165 170 degrees whenever I taste it and decide it's where I want it. Then I just force carbonate.

joselima

 

[phug]

To kill yeast and hault fermentation I have used the method of heating up fermenting cider to 165 170 degrees whenever I taste it and decide it's where I want it. Then I just force carbonate.

joselima

it was at 1.005 when I put it into the fridge, I figure it's probably alot closer to 1.000 by now. I think the stopping it at the right taste is probably past. Who knows, maybe I'll enjoy it dry, since I liked it enough at 1.005.

maybe i'll take a hydro reading tonight, the only problem is not having anything other than a few 750ml PET bottles, so I wouldn't be able to carb and pasteurize those. I'm hoping to get my hands on some swingtops this weekend. we'll see.