MtnGoatJoe
Well-Known Member
- Joined
- Jul 30, 2015
- Messages
- 116
- Reaction score
- 18
So, I though cold crashing would stop the fermentation process. But after two weeks at 35 degrees, my cider went from 1.015 to 1.010.
This was a wild ferment with no chemicals added.
Also, the cider did not clear at all.
Was I wrong about what cold crashing can do? Thanks!
This was a wild ferment with no chemicals added.
Also, the cider did not clear at all.
Was I wrong about what cold crashing can do? Thanks!