I've pitched a cider on Monday
15L apple/pear juice (5 x 3L just juice apple/pear juice)
4L pear juice (5 x 850ml goulburn valley pear juice)
1 teaspoon yeast nutrient
2 x red star champagne yeast (rehydrated)
currently fermenting at 18 degrees, slowly
1) is the ferment temp of 18 ok ? (red star champagne yeast has a range of 15 - 26)
2) is there any benefit in leaving the cider on the yeast cake after final gravity, like we do in beer to clean up ?
3) if I crash chill, then keg, it might be too dry for my liking, so I might back sweeten with pear juice, if I do is there any chance of continued fermentation with the keg sitting at 3 or 4 degrees in my kegerator (yeast lower range is 15 degrees) ?