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Old 07-28-2010, 06:03 AM   #1
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Default how do I stop fermentation?

How do we stop it?

I did try to stop it. The way I did it was to just add some potassium sorbate and stick it in the fridge.

The problem with this is sometimes the glass cracks. I'd like to avoid this.

So how do I stop it without temperature?

Thanks,

Scott

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Old 07-28-2010, 09:04 AM   #2
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what are you brewing?

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Old 07-28-2010, 09:13 AM   #3
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The potassium sorbate should be enough to kill off all the yeast. I've never heard of glass carboys cracking when put in the fridge but if you've experienced that before I'd say don't make the same mistake twice.

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Old 07-28-2010, 04:10 PM   #4
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I'm making wine.

Sorbate doesn't kill the yeast, it just prevents it from multiplying. It won't stop it from fermenting to totally dry.

The cracking comes in when I rack it after it clears up. Putting cold liquid in the glass cracked it. It's only happened once, but... still, I'd like to avoid it if there is a better way.

<duh moment> Or, just cool the glass before I rack it! </duh moment>

Sorry, never mind.

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Old 07-28-2010, 04:15 PM   #5
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Why do you want to stop the fermentation?

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Old 07-28-2010, 04:43 PM   #6
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Isn't this what campden is for?

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Old 07-28-2010, 05:54 PM   #7
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Potassium Sorbate doesn't kill yeast it just stops them from starting fermentation again. 1 campden tablet per gallon will kill the yeast dead but then there will be no yeast to condition the wine. if your worried about the wine being to dry i would suggest letting the yeast do their thing till they are done then add the Sorbate and back sweeten to the level you want.

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Old 07-28-2010, 05:59 PM   #8
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Quote:
Originally Posted by TipsyDragon View Post
Potassium Sorbate doesn't kill yeast it just stops them from starting fermentation again. 1 campden tablet per gallon will kill the yeast dead but then there will be no yeast to condition the wine. if your worried about the wine being to dry i would suggest letting the yeast do their thing till they are done then add the Sorbate and back sweeten to the level you want.
That's not correct. Campden does NOT kill yeast. We winemakers use it all the time, and it doesn't kill wine yeast. Wine yeast is very sulfite-tolerant. You'd have to use such a mega dose to kill the yeast that the wine would be undrinkable.

My experience with stopping active fermentation is not positive. As TipsyDragon mentioned, most wine makers let it ferment out. Rack into sorbate and sulfites (sorbate works better in the presence of sulfites) to keep the yeast from reproducing. After a few days, sweeten the wine to taste.

The other common way to have a sweeter wine is to simply add sugar until the yeast are overwhelmed by the ABV and stop working. This can be tricky, though- with a happy wine yeast, you could get an ABV of 18% or so! Then you'd have sweet rocket fuel.
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Old 07-28-2010, 06:04 PM   #9
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Quote:
Originally Posted by YooperBrew View Post
That's not correct. Campden does NOT kill yeast. We winemakers use it all the time, and it doesn't kill wine yeast. Wine yeast is very sulfite-tolerant.
hmmm wonder where i got my bad info from. thanks for the correction.
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Old 07-28-2010, 06:59 PM   #10
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Quote:
Originally Posted by YooperBrew View Post
My experience with stopping active fermentation is not positive. As TipsyDragon mentioned, most wine makers let it ferment out. Rack into sorbate and sulfites (sorbate works better in the presence of sulfites) to keep the yeast from reproducing. After a few days, sweeten the wine to taste.
So could you do this with beer also? And use, say, corn sugar, honey or something to increase the sweetness in the final product instead of lactose?
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