Ok. I am on almost 4.5 weeks into fermentation and my airlock is going insane, and I am only at 4.5 abv (looking for 6.2%). I know I can wait, but I have lost almost 1.5 gals on a 4 gal batch. I see that as a problem.
Is there any reason I shouldn't cold crash to make this a "bottlable cider". I don't want to create bottle bombs.
Help me out. Thanks.
Ok. I am on almost 4.5 weeks into fermentation and my airlock is going insane, and I am only at 4.5 abv (looking for 6.2%). I know I can wait, but I have lost almost 1.5 gals on a 4 gal batch. I see that as a problem.
Is there any reason I shouldn't cold crash to make this a "bottlable cider". I don't want to create bottle bombs.
Help me out. Thanks.
Like others have said, cold crashing doesn't take ALL the yeast out of solution. It's nearly IMPOSIBLE to take all the yeast out of solution. What you could do to stop fermentation is get yourself some potassium sorbate - it will stop the yeast from producing alcohol. It costs about a $1.50 at your homebrew store, and if you add it when your gravity is around 1.010-1.015, you shouldn't need to backsweeten your cider. Of course, this also means that you won't be able to carbonate because the yeast won't be able to eat up the priming sugar.
I would check the gravity to see where it's at, and if it's above 1.040, give it another week of fermenting, and you'll probably be close to your magic gravity number.
podz said:How have you lost 1.5 gallons of cider? Where did it go? If you cold crash and bottle, you will create bombs. What is your hydrometer reading now? Cider doesn't ferment nearly as fast as wine or beer because it's generally missing the same level of nutrients for the yeast. It can easily go on fermenting for 2 months depending on temperature and starting gravity. Another thing: adding 2 lbs (that's 900 grams) of sugar in a 5 gallon batch does not produce cider, it produces apple wine. I use 750 grams of sugar and it hits over 9% ABV if fermented dry (0.996). With 900 grams of sugar, you're looking at 10-11% ABV if fermented dry. Apple juice without any added sugar at all will hit nearly 6% ABV fermented dry. Give it time, or if you're impatient to drink then split the batch into smaller jugs with airlocks and cold crash one at a time in your fridge as you get thirsty. EDIT: I just read that Nottingham will ferment down to 1.008. Starting at 1.081, this will give you 9.58% ABV by the time it finishes fermenting. Your target ABV calculations were way off.
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