How to Cold Crash


Cold crashing is exactly as it sounds: using cold temperatures to make yeast fall out of solution or “crash” out. The process is very simple, but it does require a large amount of refrigerator space. 

Cold Crashing Steps

  1. Confirm fermentation has ended through stable gravity readings. Don’t look at bubbles in the airlock for confirmation. You need to see a stable gravity via hydrometer or refractometer for at least a week. Preferably 2 weeks.

  2. Place the fermentation vessel in a refrigerator until clear. This process can be as short as 24 hours or as long as 4 weeks. It depends on too many variables to accurately predict.

  3. Once clear, rack clear mead by siphoning into bottles or into secondary carboy if stabilising. (See How to Stabilise Mead)


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How to Stabilise Mead

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Bottling Mead