LeBreton
Well-Known Member
Just to clear things up for new folks, unlike grape juice, there is virtually no tartaric acid in apple juice. It's 99% malic acid. Cold crashing won't effect the overall acidity of cider.
Thanks man... I think that is what was worrying me. Reading about crashing and pasteurizing. Its my first cider so I'm used to just bottling my beer and throwing it in the fridge until its ready.
If your trying to follow phug's recipe then there is no need to cold crash. Just let it ferment all the way down to 1.000. He said it took 4 weeks. You can let it go longer to clear if you want. The can of FAJC is just to carb the bottles. Pout the thawed can in the bottle bucket and then sophin the cider into the bucket then bottle and cap and store in room temp for a few days.
He said it shouldnt blow up since you are using just enough sugar to carb. But I would use 1 or 2 soda bottles as test to see if they over carb. If they do you can pasteurize if they dont you can just enjoy chill and enjoy them.
If you are going for a sweet cider I would recommend racking as soon as it is at point that you like, regardless of whether you cold crash. I've found that with the yeast I mainly use (Nottingham), bumping the juice with sugar to at least 1.064 allows fermentation to be stopped just by racking.
Has anyone tried to backsweeten to reduce dryness, bottle and let ferment a few days for carbonation and then cold crash the bottles? I am thinking of trying to do this with a one gallon experimental batch and want to make sure I understand the risks.
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