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Old 08-12-2011, 05:22 PM   #11
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Once you bring back to room temp, your fermentation will start again....

cold crashing will not stop/kill yeast permanently.



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Old 08-12-2011, 08:50 PM   #12
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Yeah, but if he cold crashes shouldn't the yeasties go dormant and drop to the bottom of the carboy? He can then rack to another carboy and get most of the yeast out.



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Old 08-12-2011, 09:01 PM   #13
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most does not equal all...

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Old 08-12-2011, 10:34 PM   #14
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I get that, but most is better than none.

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Old 08-13-2011, 12:20 AM   #15
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Quote:
Originally Posted by huesmann View Post
I get that, but most is better than none.
Not really. ONE yeast cell can reproduce by budding, which means that you can have fermentation restart with only ONE yeast cell out of the trillions that are in there. One, two, or a billion. It doesn't really matter- they will ferment when warmed up.
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Old 08-13-2011, 03:13 AM   #16
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Keep it on ice!

So how do you (for sure) kill yeast?

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Old 08-13-2011, 04:02 PM   #17
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Oh good greif,
After you are off of yeast cake...Yes you will pick up some yeasties...but really?
Enough to start a fermentation cycle again, To the strength of a bottle bomb?

Come on yoop!, Throw me a bone!!! I got to be on the right track!
It tastes so good now! And SWMBO is ready to help me bottle....

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Old 08-13-2011, 04:59 PM   #18
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Oh good greif,
After you are off of yeast cake...Yes you will pick up some yeasties...but really?
Enough to start a fermentation cycle again, To the strength of a bottle bomb?

Come on yoop!, Throw me a bone!!! I got to be on the right track!
It tastes so good now! And SWMBO is ready to help me bottle....
Sorry for the bad news. Yes. A bottle bomb will happen, unless the mead is completely clear, racked off of the lees, and then sorbated. Even then, it's good to keep the carboy airlocked after sweetening just to make sure.

Using campden "don't do nothing", as my dad would say.
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Old 08-13-2011, 05:04 PM   #19
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Airlock activity is a poor way to judge fermentation, airlock activity continues long after fermentation has stopped as the mead/wine/beer is saturated with C02. dont believe me? go to the fridge open up a miller/bud/coors and put an airlock on it- that beer was pasteurized.
Cold crashing will make the yeast go dormant, and cake up. IF its racked before the yeast are woken back up, then properly sorbated to prevent them from reproducing re-fermentation should not restart.
How big of a batch is this? will it be drank young or aged in the bottle? How are you planning on storing this( wine fridge, rack, box the bottles came in)?

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Old 08-14-2011, 03:14 AM   #20
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I hate reading this post. Cuz today I got my second bottle bomb.

2.25 Gal batch Strawberry Mead OG 1.114, fermented for 2 weeks SG 1.000, racked to secondary onto more strawberries for 3 weeks SG 1.000, racked again onto Campden for 48 hours, SG again 1.000. Back sweetened to 1.014 then bottled.

3 weeks later I got my second bottle bomb. It's not ready to drink, way too young.

I spoke to the LHBS today and they say that the Campdens definitely killed the Mead yeast and that I had poor sanitation and other yeast got in there and started up again with the honey from the back sweeten. I cry party foul

What are my options? It needs several more months before it will be ready to drink.

Toy4Rick



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