Originally Posted by RickCov
Hi guys, I'm new to home brewing and have a small question. I recently racked my wine and froze it over night to kill the yeast. But now that it's thawed, not just the yeast has settled at the bottom but so has all the fruit debris. Should I rack again leaving the debris and yeast or just shake it up? I'm concerned that if I rack it again leaving the debris the quantity will be much less. Any ideas.
Thanks in advance.
I'm assuming that because your desire was to kill the yeast, you were ready to rack off the lees. You essentially did a super cold-crash which will take most of the particles in suspension and drop them to the bottom. The trub at the bottom should be a combination of yeast, fruit, random other things.
Why shake it up and undo everything that you just accomplished?
To your point about the quantity... It is the way with homebrewing/winemaking. You will always have less product than your batch size because of the trub you describe. There's no avoiding it. You could shake everything up, but then you'll have all that crap in your wine. I'd rather have less good wine than more wine with crap in it.
And, stevo is right. Freezing won't kill many of the yeast cells. k-sorbate will stop yeast from reproducing. That coupled with a careful rack of the wine off of the lees post-fermentation will ensure fermentation doesn't re-start.
Originally Posted by StuporMan
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!
Billy Corrigan Ale, malted cider experiment, Optimator cloneSecondary:
Sorachi Ace IPABottled:
Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambicKegged:
Old Woodward ESB, Strawberry BlondeOn Deck:
Honey brown ale, dry stout