scott.campion
Member
- Joined
- Sep 20, 2021
- Messages
- 17
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- 6
While aging on the lees, I had a bit of a snafu and left the garage door open for a week while temperatures were in the 20 to 30 F (-7 to -1 C) range. Fermentation was long since over, and I’m just aging to clarify and for flavor. Any consequences of the temperature drop? I keep things pretty simple and old-school, and I’ve never really understood what you all mean by cold crashing. So I’m not sure if I killed everything, or accidentally made it better.
I was planning to bottle and do a secondary fermentation in a few weeks. Any need to add yeast, or is it cold-tolerant? The cider is currently in a series of glass carboys, plus a 55 gallon barrel.
I was planning to bottle and do a secondary fermentation in a few weeks. Any need to add yeast, or is it cold-tolerant? The cider is currently in a series of glass carboys, plus a 55 gallon barrel.