Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > racking and other questions
Reply
 
LinkBack Thread Tools
Old 02-07-2012, 08:17 PM   #1
kamkamdac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: camarillo, California
Posts: 57
Default racking and other questions

started my first batch 2 weeks ago on the date, 1 gal, 3 cups brown sugar, backers yeast. im planing on racking it today because theres allot of lees building up on the bottom and its only bubbling once every 43 seconds.

i know that if you rack it can slow down fermentation but can it cause a staled fermentation. also what exactly is a staled fermentation. can racking alone stop a fermentation.

also what can you do to actually stop a fermentation. i know cold crashing will separate most of the yeast but if you warm it back up it will start fermenting again. is there anything you can put in the cider to kill the yeast to stop fermentation for good that dosnt affect the flavor

__________________
kamkamdac is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 09:51 PM   #2
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 16 Times on 13 Posts

Default

racking slows down fermentation because not all the lees is dead, and by racking you have left a bunch of the live yeast at the bottom of the previous container. If you are worried about it slowing than be a little sloppy with the racking and syphon up a small amount of the lees as you go.

a stalled or stuck fermentation is a situation where there is adequate sugar for the yeast to eat, the alcohol % has not reached the point where it is toxic to the yeast, but for some other reason the fermentation has stopped. Racking does not usually cause this, in fact it can some times be a solution to the problem.

If you let it ferment out dry or cold crash it and rack off the clear liquid, you can use potassium sorbate to keep the fermentation from starting back up if there are residual sugars in the mix or if you intend to back sweeten. This will not kill the yeast but inhibit their ability to reproduce that is why the quantity of yeast in the mix must be reduced first buy cold crashing or letting it ferment out.

I personally however do not like chemicals so for me a better option IMHO is to either vat pasteurize if you want to bottle it still or bottle pasteurize if you want to bottle it carbonated.

__________________
Daze 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
Merits of Racking or Not Racking Cider lapaglia Cider Forum 24 01-06-2014 04:25 AM
racking scottyspohn Cider Forum 11 12-24-2011 07:36 PM
First Racking RW1989 Cider Forum 3 12-09-2010 07:57 PM
Misc questions on cold crashing/racking mastiff0 Cider Forum 5 12-05-2009 01:12 AM
Secondary Racking Questions KevinJ Cider Forum 1 06-24-2009 09:00 PM



Newest Threads

LATEST SPONSOR DEALS