Recent content by oats

Also remember that the lower the temperature the slower the fermentation process.

So I just did this with a 1 gallon carboy to some wine and at first It wasnt looking to promising. I used this technique for some wine that I wanted to stop fermenting at a FG so it would maintain residual sweetness but when I put it in the water I noticed that the yeast went crazy and started...

Friendly question: If you are adding sorbate to stop further yeast from renewing then what does the metabisulfate do at this point?

Oh ok cool thanks! I shall definitely do that. And I guess how does Acetobacter get into some batches? Does it float around in the air?

Im a newbie to making wine but im used to the science behind it and I have read that a lot of these recipes, you leave the primary fermentation open and exposed to air then after a certain amount of days they airlock it. I was under the impression that when you introduce air into the mix, yeast...

Great Post! This is the way you do trial and error! :-) This is what makes brewing a science.