If you cold crash do you have to sorbate? Or if it's close 1.00 it's done anyways?
I believe sorbates are unnecessary and not good in my food or drink! With that said I avoid it as much as possible but I do use it from time to time. If you cold crash with a gravity of 1.00 or .99 there is no need to sorbate unless you back sweeten and that is if you don't want any further fermentation.
I cold crashed my first 3 batches because i didnt want to use chems...
All the yeast dropped to the bottom within 3-4 days.
I racked and returned to the fridge. Another 3 to 4 days and it was a beautiful clear yellow.
Bottled and passed out to friends that have all suddenly decided that 'mead is really good.'
I dont know for sure but id think that if there is still a heavier gravity, that the yeast wont drop as fast... so it may require a very thorough fermentation.
They stay cold and are consumed quickly, im fully aware the yeast will awken at room temp. I came to the thread to ask about experience with cold crashing, not to read your statement regarding 'what and how' i do what i do will be harmful based off of the limited information i had put forth. Thanks for adding nothing to the conversation.
Cold crashing to stop fermentation is effective, but I would sorbate it as well to avoid restarting fermentation. The main thing I use cold crashing for is clarification, it help particulate drop out, allowing a more clear racking. I recently upgraded to a filter system (if you already use corny kegs and CO2, there are inexpensive filtering devices), so I won't need to use cold crashing as much.
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