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Old 11-02-2011, 02:34 PM   #21
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Originally Posted by Yooper View Post
Campden = sulfite

Well, the first thing to do is to do nothing! Stop adding stuff and mucking around with it. Campden (sulfites) don't stop fermentation so they will probably keep going until they are finished. You may stress/stun the yeast a bit, though, so you don't want to add any more.
Sorry, guess I meant sorbate. I always confuse the two.
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Old 11-02-2011, 02:49 PM   #22
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Originally Posted by huesmann View Post
Sorry, guess I meant sorbate. I always confuse the two.
Nope, I never added any sorbate. I am thinking I am going to give the cold crash, rack, then add campden and sorbate, method a try with 1/2 my batch (I've grown braver since my last post). But I'll try give the cold crashing a bit of time before adding any more chemicals.

I'll keep it chilled even after the sorbate is added, just in case. (good thing I live in Winnipeg, a.k.a. Winterpeg)

In the future I'll be using a less alcohol resiliant yeast so nature can take it's course without any worries.
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Old 11-03-2011, 02:36 PM   #23
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Just set it outside for a while!

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Old 11-04-2011, 07:51 PM   #24
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So I put both batches in the fridge (the night of the first post on this thread Nov. 1), and kept them there until last night (2 days). I racked both batches off of the lees, topped them off with a bit of water (boiled then cooled) and left them out on the counter over night.

There isn't any action... none at all. It is possible that my campden tablet overdose has killed off the yeast? I will leave it out for a couple more days just in case, but what do you think happened? They were still active when I tossed them in the fridge... shouldn't a night out be enough to reactivate the yeast?

I broke my hydrometer (washing accident) so I am not sure what the SG is, but it tastes about as sweet as it was when I added the campden.

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Old 11-05-2011, 10:29 AM   #25
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That was the point of putting them in the fridge and then racking off the lees, you have left most of the yeast behind, so there's nothing left to do any fermenting. That said you should now add some sorbate if you haven't already to make sure what yeast is left can't multiply enough to start up again. In the meantime, get a new hydrometer so you can make sure its safe to bottle.

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Old 11-05-2011, 10:41 AM   #26
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Without stabilizing(sorbate), diluting to 13% could reactivate any remaining yeast, especially when using a less ethanol tolerant yeast than champagne.

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Old 11-14-2011, 03:03 AM   #27
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Well putting your batch in an extremely cold deep freezer, (Or walk in freezer if you have the access) will kill all the yeast though I can't really say I recommend it, due to that it could destroy some flavours.

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