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Or put it in the fridge to make the yeast dormant, then drink or rack off.

If you want to loose the sediment, put it in the fridge overnight and rack off once the yeast has become dormant and dropped, but you will have a traditional flat cider unless, as someone said, you can carbonate it.

That's exactly what it does. The water freezes and forms needle like ice crystals which pierce the cell walls allowing fluid to escape. This is also the reason cryogenics haven't been so successful I believe.

Hi folks, newbie here. Just a few things, on the second heating you give 72 degrees Farenheit which is apparently 22 Centigrade. Is that correct? as you use Centigrade in all your other temps. Secondly, a brief summary of a ricotta method I found on another site. Cover your whey and leave (in...