Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > cold crashing... what am I doing wrong????
Reply
 
LinkBack Thread Tools
Old 01-13-2012, 03:38 AM   #21
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

For a wine yeast and not some of the turbo type yeasts, in most cases two months is the normal minimum. Also in wine you want it to be slow. The final product will be better.

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 03:52 AM   #22
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 4,005
Liked 795 Times on 531 Posts
Likes Given: 550

Default

Quote:
Originally Posted by Daze
For a wine yeast and not some of the turbo type yeasts, in most cases two months is the normal minimum. Also in wine you want it to be slow. The final product will be better.
I can't help but totally agree with you about cool and slow. I like my beers that way and I have two wine kits in the fermentation chamber at 64 right now. Should I go cooler?
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 03:59 AM   #23
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

what yeast did you use??

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 04:12 AM   #24
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 4,005
Liked 795 Times on 531 Posts
Likes Given: 550

Default

There is a question I cannot answer. The yeast came with the kit and I threw out the pack after pitching. I will check the kit name tomorrow. That may indicate the yeast.

__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 04:15 AM   #25
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

64 is probably a good temp. the only reason mine is at 58 is that is the current temp of my basement

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 04:23 AM   #26
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 4,005
Liked 795 Times on 531 Posts
Likes Given: 550

Default

Quote:
Originally Posted by Daze
64 is probably a good temp. the only reason mine is at 58 is that is the current temp of my basement
Been there. A chest freezer / controller is the cats ass!
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 01:47 PM   #27
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

How does one go about pasteurizing wine?

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 03:59 PM   #28
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

Quote:
Originally Posted by huesmann View Post
How does one go about pasteurizing wine?
There are lots of ways that it is done commercially, but really only two ways I know for the home brewer to do it. Both ways involve heating it up and require a thermometer. You can either pasteurize in or out of the bottle. If you are planning on using wine bottles and corks than it must be done out of the bottle. rack the wine in to a stock pot, attach the thermometer to the side of the pot with the probe in the wine and slowly bring the win temp up to 140º once you get there cover it with a sterilized lid, remove it from the heat, and let it cool. Once cool bottle it. If you bottle it hot, as it cools the corks will be sucked in to the bottles.

if using caped bottles you can pasteurize in a pan, and bottle hot as the cap won't get sucked in. the other option is to fill and cap the bottles then pasteurize them with a hot water bath. this link tells all about that.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/

The biggest advantage to pasteurization besides stopping fermentation is extended shelf life for wines with a lower ABV that would not normally keep as long.
__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 10:56 PM   #29
Rickibob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Springfield, Missouri
Posts: 2
Default

Quote:
Originally Posted by Daze View Post
I have some apricot wine, that has been bubbling away for several months. I recently checked the SG and it was around 1.025 I want to bottle it a little on the sweet side so I decided to cold crash it. Living in northwest MT all I had to do was put it out on my inclosed front porch to get it cold enough. I have a digital thermometer out there and the temperature has varied between 33º and 28º. After 24 hours on the porch the wine is still bubbling away. I realize some of that is going to be residual CO2 suspended in the liquid but it has only slowed down a little bit. It doesn't look like any yeast has dropped out of suspension at all. I know it can take days to cold crash, but I figured the cold would at least slow down the bubbling. am I doing something wrong or do I just need to continue to be more patient.
Why not just use pottasium sorbate to kill the east then sweeten it to your desire?
__________________
Rickibob is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 11:03 PM   #30
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

Quote:
Originally Posted by Rickibob View Post
Why not just use pottasium sorbate to kill the east then sweeten it to your desire?
first and for most pottasium sorbate does not kill yeast it stops reproduction so it will not work on an active ferment. it will only work on a fully fermented wine that is being back sweetened OR on a wine that is not fermented out but that has been cold crashed to remove most of the yeast.

second, IMHO chemicals are evil so I won't use them if I can avoid it.
__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold Crashing Apfelwein KiRbY29869 Wine Making Forum 10 08-24-2014 06:33 PM
Cold Crashing Questions SteveHoward Wine Making Forum 6 11-12-2011 02:01 PM
Cold Crashing (joes quick pyment) question? Jasperrrr Wine Making Forum 5 08-31-2011 06:59 PM
cold crashing. tchuklobrau Wine Making Forum 1 07-31-2011 03:46 AM
Always the wrong place wrong time OHIOSTEVE Wine Making Forum 7 10-04-2009 08:07 PM



Newest Threads

LATEST SPONSOR DEALS