Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Stop my fermantation?
Reply
 
LinkBack Thread Tools
Old 09-08-2010, 07:33 PM   #1
nordoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 195
Liked 1 Times on 1 Posts

Default Stop my fermantation?

Ok, so here is my newest issue. I am making a hard apple cider that started at an og of 1.077. Pretty high, I added some honey and sugar to the cider. I used red star champagne yeast to ferment. I don't want it to go dry, I want to stop it at about 1.015 give or take. Is there a way I can leave it in the primary until I get to that level, then switch to a secondary and kill off the yeast. I know the champage yeasties are pretty strong. Is there a chemical that will not affect my flavor too much that will do this? I will then leave it in the secondary to clear up and bottle it with carb tabs or priming sugar. any suggestions?

__________________

ALEiens Homebrew Club

Kegged- Belgian Blonde
Kegged- Belgian Wit, Joyce de Witt
Bottled- Imperial Spiced Apple Cider
Primary- Apple Cider

nordoe is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2010, 07:57 PM   #2
klyph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Pole, Alaska
Posts: 1,809
Liked 38 Times on 34 Posts
Likes Given: 3

Default

Campden tablets.

__________________
10 gallon electric system
Stovetop 110v single vessel 5 gallon system

Primary: saison
Secondary: nada
Conditioning: macaroon stout
Drinking: store bought
klyph is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2010, 08:14 PM   #3
nordoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 195
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by klyph View Post
Campden tablets.
But from what I read, campden tabs wont kill the yeast. They just slow them down. I want to make sure that if I try and stop the yeast, they dont start up again in the bottles and cause an explosion.
__________________

ALEiens Homebrew Club

Kegged- Belgian Blonde
Kegged- Belgian Wit, Joyce de Witt
Bottled- Imperial Spiced Apple Cider
Primary- Apple Cider

nordoe is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2010, 10:04 PM   #4
l1ranger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Shenandoah Valley, VA
Posts: 402
Liked 3 Times on 3 Posts
Likes Given: 4

Default

its seems to me that if you kill the yeast, it won't carb in the bottles.

and if you have excess fermentables in the bottles and add good yeast, you got the possibility of bottle bombs.

__________________

Josh

bottle - some odds and ends
Primary - Belgian Pale
Secondary - smoked ale, christmas ale
on deck - brrrrr-ley wine

l1ranger is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2010, 10:18 PM   #5
muscleshoalsbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Niceville Florida
Posts: 96
Default

Quote:
Originally Posted by nordoe View Post
Ok, so here is my newest issue. I am making a hard apple cider that started at an og of 1.077. Pretty high, I added some honey and sugar to the cider. I used red star champagne yeast to ferment. I don't want it to go dry, I want to stop it at about 1.015 give or take. Is there a way I can leave it in the primary until I get to that level, then switch to a secondary and kill off the yeast. I know the champage yeasties are pretty strong. Is there a chemical that will not affect my flavor too much that will do this? I will then leave it in the secondary to clear up and bottle it with carb tabs or priming sugar. any suggestions?
maybe let it finish fermenting, should be pretty strong and very dry, and then back sweeten with Frozen concentrate to taste. I love/hate hard cider
__________________
muscleshoalsbrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2010, 10:26 PM   #6
NorCalAngler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Roseville, CA
Posts: 705
Liked 6 Times on 6 Posts
Likes Given: 16

Default

If you think it won't be sweet enough you can let it finish then add lactose at bottling time to sweeten it back up. Lactose won't ferment and you don't have to deal with killing yeast and worrying about carbonation issues.

__________________
Drink what you like and share when you can. Support your local breweries.
NorCalAngler is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2010, 01:38 AM   #7
nordoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 195
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by NorCalAngler View Post
If you think it won't be sweet enough you can let it finish then add lactose at bottling time to sweeten it back up. Lactose won't ferment and you don't have to deal with killing yeast and worrying about carbonation issues.
Yes, but I also do not feel like waiting up to six months for it to finish,
__________________

ALEiens Homebrew Club

Kegged- Belgian Blonde
Kegged- Belgian Wit, Joyce de Witt
Bottled- Imperial Spiced Apple Cider
Primary- Apple Cider

nordoe is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2010, 06:54 AM   #8
klyph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Pole, Alaska
Posts: 1,809
Liked 38 Times on 34 Posts
Likes Given: 3

Default

I guess you won't be using champagne yeast next time.

__________________
10 gallon electric system
Stovetop 110v single vessel 5 gallon system

Primary: saison
Secondary: nada
Conditioning: macaroon stout
Drinking: store bought
klyph is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2010, 11:58 AM   #9
pwndabear
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: buffalo, ny
Posts: 995
Liked 23 Times on 20 Posts
Likes Given: 62

Default

couldnt you wait til it got to 1.020, bottle, give it a 2-3 days, and then pastuerize?

__________________
pwndabear is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2010, 01:11 PM   #10
nordoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 195
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by pwndabear View Post
couldnt you wait til it got to 1.020, bottle, give it a 2-3 days, and then pastuerize?
I think it would take a little longer then 2-3 to carbonate. I would do that, but it may take 2 weeks or so, and with all that active yeast, I am affraid of explosion prior to heat pasteurizing or during the process. Does anyone know if campden tablest or postassium sorbate would work? Also, would I still be able to carb after killing of the yeast without force carbing.
__________________

ALEiens Homebrew Club

Kegged- Belgian Blonde
Kegged- Belgian Wit, Joyce de Witt
Bottled- Imperial Spiced Apple Cider
Primary- Apple Cider

nordoe 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
fermantation help ebid Beginners Beer Brewing Forum 5 05-20-2010 03:37 AM
HELP! 24 hours into fermantation and it's bubbling up out of the bucket Alehouserock Beginners Beer Brewing Forum 14 03-22-2010 06:47 PM
Questions about transferring my primary fermenter during fermantation boralyl Beginners Beer Brewing Forum 3 02-15-2010 02:03 AM
Very long fermantation with first brew. BrewHerc Beginners Beer Brewing Forum 5 11-13-2008 02:56 AM
How long till fermantation is done mmm beer Beginners Beer Brewing Forum 11 10-15-2006 09:23 PM