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