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The temperatures at which you cold crash are generally inhibitive of yeast working (unless you're lagering, that is). On that note, I have had issues before when letting the beer clear at around 15 degrees celsius (59 f) outside of refrigeration, and noticing extra co2 being produced after primary. In this case you'd definitely be better off with an ...


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There's no need for an airlock. By the time you get to cold crashing, fermentation is done so the need for an airlock is gone. I seal the fermenter using a solid stopper before cold crashing.


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You've made sugar wine, called kilju in Finland. It's also the precursor to rum, which is distilled from a wine made from sugar cane juice or molasses. It's safe to drink, but to everyone's taste.



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