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Old 01-16-2012, 01:55 AM   #1
muph
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Default Run wine though water distiller to kill yeast?

I was wondering if instead of using campden tablets or chilling wine to inhibit yeast growth/reproduction, if I were to distill the wine using a pressure cooker and some copper tubing (same as home distilling water) would this have an adverse affect on my wine? Would it kill the yeast? (Seems like it would). What about just boiling?

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Old 01-16-2012, 03:06 AM   #2
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umm it will just pull the alcohol out of it.

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Old 01-16-2012, 03:12 AM   #3
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Wow, just found out this would make brandy..

http://en.wikipedia.org/wiki/Brandy


Good thing I didn't do it.

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Old 01-16-2012, 03:18 AM   #4
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campden doesnt kill yeast.. I just added alittle bit a couple days ago and my airlock is still bubbling along..... If you get your wine to like 180 degrees it will probably kill the yeast....

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Old 01-16-2012, 03:41 AM   #5
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Quote:
Originally Posted by Honda88 View Post
campden doesnt kill yeast.. I just added alittle bit a couple days ago and my airlock is still bubbling along..... If you get your wine to like 180 degrees it will probably kill the yeast....
I know, campden only inhibits activity. I'm concerned that boiling would evaporate away the alcohol, similar to how the brandy is produced. I think I'll just chill kill the yeast when it's done.
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Old 01-16-2012, 08:12 AM   #6
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Chilling the wine won't kill anything

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Old 01-16-2012, 11:38 AM   #7
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The only thing distilling will get you is jail time...

PUBLIC FORUMS are not the place to discuss illegal activities...just a warning.

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Old 01-16-2012, 01:17 PM   #8
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Distilling will get you jail time depending on where you are and how much you do. Either way, best leave to it alone.

Cold crashing just puts the yeast in suspension. It will start up again once it gets warm. It's a good idea if you have enough room to store it in you fridge. Try pasturising it as suggested in the sticky at the top of the wines page. Dishwashers are quite effective as well (so i've heard).

Or just buy some fermention stopper...

Dicky.

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Old 01-16-2012, 01:29 PM   #9
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When your wine finishes fermenting, (hydrometer reading stays the same for 3 or 4 days) get some potassium sorbate and treat as directed, with both p sorbate and k-met. the sorbate will not kill the yeast but it prevents the yeast from repodusing after a few days the last of the yeast will die off. so after a week you can backsweeten.
jim

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Old 01-18-2012, 03:57 AM   #10
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Quote:
Originally Posted by Insomniac View Post
Chilling the wine won't kill anything
I'd have to disagree with you on that one.. Yeast can survive freezing under certain conditions, with viability decreasing over time. Saccharomyces cerevisiae becomes dormant at temperature of approximately 5 °C (41 °F). Therefore storing at temperatures below 5 °C (41 °F) will halt any activity.

http://en.wikipedia.org/wiki/Yeast
http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae
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