The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Specific Gravity Question

Reply
 
LinkBack Thread Tools
Old 06-12-2012, 06:56 PM   #1
ratsathome
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Meath, Ireland
Posts: 66
Liked 10 Times on 7 Posts
Likes Given: 16

Default Specific Gravity Question

Can you stop fermentation if you need the FG to be at a certain point,but it is not finished with the fermentation?Need "medium sweet" but fermentation is moving away from that towards "dry". Do you just have to wait and back sweeten it after it's done?

__________________
Better have it and don't use it than need it and don't have it.
ratsathome is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 08:00 PM   #2
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

You can attempt to. Best way I am aware of is to cold crash for 24 hours (longer is better).
This gets a lot of the yeast to fall out of suspension and puts the rest to sleep. Then treat with 1 crushed campden (sulphite) tab / gallon AND 1/2 tsp Sorbate / gallon. You can then backsweeten if it has gotten away from you. If you do backsweeten......monitor the SG for a month before bottling to assure fermentation doesn't take off.

Sorry I don't know metric equivilants

__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 09:21 PM   #3
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,915
Liked 173 Times on 162 Posts
Likes Given: 32

Default

I did this with a spiced pumpkin mead to stop it at 9.5% ABV and kind of a medium sweet so not completly dry. Worked great but I cranked the fridge as cold as it would go and placed it in the fridge for 1 week.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2012, 12:15 PM   #4
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

Stabilize or pasteurize.

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 06:01 PM   #5
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

Stabilizing will NOT stop an active fermentation. Many an exploding bottles have occurred over time because people think they can stop a ferment by adding k-meta + sorbate. You will likely prevent the yeast from multiplying but the yeast that are still active will still ferment.

You could attempt to cold shock the yeast, then sterile filter; OR pasteurize; OR fortify with a healthy dose of neutral spirits like pure grain.

__________________

Motto: quel che sara sara

saramc 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
Is my Specific Gravity too high? feffer Wine Making Forum 3 12-06-2012 04:42 AM
Noob Gravity question BllShter Wine Making Forum 7 04-03-2011 03:56 PM
Gravity Question otownpyle Wine Making Forum 7 09-29-2010 02:07 PM
Specific gravity newbrew77 Wine Making Forum 13 05-20-2010 09:49 PM
Blackberry wine gravity question Pete08 Wine Making Forum 5 08-20-2009 08:38 PM