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  1. #1
    Join Date
    Jul 2016
    Location
    Reno, NV
    Posts
    12

    Default Cold crash & age on lees?

    Hey all- I didn't think this through so well - I started with a must ten sg points over my target ABV (of 10%) with the intention of cold crashing and adding sorbate and SO2 to arrest the fermentation and retain 10 points of residual sugar. I was thinking I'd also rack off the gross lees before adding the SO2 and sorbate. BUT (the part I forgot) also I want to age on the lees!

    So my question is do you think sorbate and SO2 and racking off the gross lees after the cold crash (and maybe aging at a cool temp) will be sufficient to keep the fermentation stopped while leaving the batch to age on the rest of the lees for a few months?!

    I have two 1.75 gal batches made with OB honey, og 1.087, one with D47 one with CY3079, GoFerm at rehydration and followed Travis Blount-Elliott's SNA protocol. Temp 64F. Each have 1 lb of pears added at 1.052sg. The CY3079 is now at 1.012 and is ready to cold-crash. The D47 is fermenting very slowly... (which I might ask about in another post).

    Thanks!

  2. #2

    Default

    I seriously doubt you can stop them. I guess time will tell. Make sure not to age with the rough/course lees on board. Stir everything back into suspension and let it sit overnight and then rack off the stuff that has settled.
    7 out of 4 people have a hard time using their hydrometer!

  3. #3
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
    Posts
    8,712

    Default

    If you cold crash it and rack off the gross lees, you’ll have a higher likelihood that the sorbate and sulfite will keep the fermentation suppressed. You can then use a fine lees battonage protocol and get a great lees-aged character from D47.
    Lanne pase toujou pi bon
    (Past years are always better)

  4. #4
    Join Date
    Jul 2016
    Location
    Reno, NV
    Posts
    12

    Default

    Thank you Medsen and Squatchy for your help- I decided to let the pear batches ferment to dry to age on the lees with less complications (I'll still rack off the gross lees to age though), but I'm cold-crashing a third batch at 1.050 to use for blending some sugar back in later. I'll filter the sweet batch best I can then stabilize.

    Will a 1 micron filter filter out the yeasts?!

    Thanks again!

  5. #5

    Default

    Quote Originally Posted by Sammy View Post
    Thank you Medsen and Squatchy for your help- I decided to let the pear batches ferment to dry to age on the lees with less complications (I'll still rack off the gross lees to age though), but I'm cold-crashing a third batch at 1.050 to use for blending some sugar back in later. I'll filter the sweet batch best I can then stabilize.

    Will a 1 micron filter filter out the yeasts?!

    Thanks again!
    No. YOu need to go to .45 micron absolute to get them
    7 out of 4 people have a hard time using their hydrometer!

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