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Old 01-29-2013, 05:02 AM   #11
DashCooper
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from the sound of it, I'd have to bottle my wine in order to pasteurize. It's nowhere ready to bottle as I haven't had any time to clarify it.. I've only just racked it into the secondary last week and the stuff is still opaque orange.

I'm thinking another two weeks to rack again, unless I can stop it somehow..

I don't have a way to heat a 6 gallon carboy to 140° for 30 min..

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Old 01-29-2013, 12:59 PM   #12
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Originally Posted by DashCooper View Post
the only other way I could think to do this is to know what alcohol tolerance would kill off the yeast and start with a gravity that would leave a desired amount of sweetness after yeast depletion.. but who can guess that?
you're right it is tough to guage exactly since the yeast don't have an on/off switch at their published tolerance level, but this will assist you in other ways.

If the yeast are at the edge of their tolerance and fading out, then slowing/stopping them where you want to becomes more plausible. like if you start with an OG of 1.12 and wanna keep it a sweet mead with around 14% abv, using lalvin D47 at an SG somewhere around 1.02 it's gonna be lagging out and easier to cold crash/stabilize into submission (may just stop on it's own and really just need racking/time to clear and bottle) but if you use something like EC-1118 which can take an OG of 1.14 down to sub 1.00, then it is still going to be going strong where you wanna try to slow/stop things and less receptive to your attempts to kill it.


Personally not a fan of the pasteurization idea, seems to defeat the purpose of starting with the no heat/boil method if at the end you are going to heat it up at the end
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Old 01-29-2013, 01:11 PM   #13
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Saramc,

Have you pasteurized? Before or after corking? What temp did you have the water at and how long did you leave the bottles in it?

Edit - I probably should have searched before asking, but I will see what you say.
I followed the info in sticky and have actually bottle pasteurized for a few sparkling batches and another time pasteurized the bulk juice and then bottled. No issues with either method.
But I prefer to ferment dry and backsweeten and I am playing with alc tolerance and starting with a higher OG and hope the yeast dies off where I want it to.
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Old 01-30-2013, 01:51 AM   #14
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WLP720 has a 15% tolerance.. IF this is accurate I should be left at 1.020

based on the reviews this yeast strain is a bit more ambitious...

what's another 5lbs of honey... (eye roll)

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Old 01-30-2013, 11:41 AM   #15
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WLP720 has a 15% tolerance.. IF this is accurate I should be left at 1.020

based on the reviews this yeast strain is a bit more ambitious...

what's another 5lbs of honey... (eye roll)
Relax it's only money.
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Old 02-04-2013, 09:49 PM   #16
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quick update*

the big batch's airlock stopped bubbling. Gravity is currently 1.026 which to my taste is sweet, but pretty frickin' delicious. I'm letting it sit for 2 weeks before I rack to clear. I'll be sure to check gravity again at that time to make sure it's done fermenting.

definitely a learning process in these first batches. love it!

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Old 02-04-2013, 10:49 PM   #17
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I would like to take back what I have said earlier. I said that I have periodically tasted my spiced pumpkin mead after the cold crash and stabilize and tasted no drop in sugar content. My wife had me cleaning things up and packing things away and to make some room I bottled all my pumpkin wine. Had about 3 glasses plus 6 750ml bottles. For fun I gave it a gravity reading and it was sitting pretty at 0.994!!! I have come to think I hate really dry wines/meads but I LOVE this stuff. So smooth and still tastes kind of sweet to me. So I am sure for many months the fermentation was halted but over time fermentation picked up again.

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Old 02-05-2013, 12:17 AM   #18
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that's good that it's still sweet for being so dry. I didn't cold crash this big batch (about 6 gallons) for fear it would just pick up again later. I just let the yeast do it's thing till it killed itself.

I have a gallon of dry ginger mead that is clearing now.. kinda excited to try that now that you mention how sweet your "dry" mead is. maybe I'll like it after all. :-)

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