Cpt_Kirks
Well-Known Member
Coming up, I'm going to brew an 8 gallon batch of Dunkelweiss. Five gallons will be "real" Dunkelweiss, fermented with Wy3068. The other three gallons will be fermented with US-05 and secondaried with some cherry puree.
Last time I made a cherry wheat, the yeast fermented the cherries resulting in a "wine" flavor. Which I did NOT like.
What's the best way to kill the yeast in the secondary? Isn't there something called "Campden Tablets" that kill off yeast and bacteria?
I've never used it. Does it effect the flavor?
Last time I made a cherry wheat, the yeast fermented the cherries resulting in a "wine" flavor. Which I did NOT like.
What's the best way to kill the yeast in the secondary? Isn't there something called "Campden Tablets" that kill off yeast and bacteria?
I've never used it. Does it effect the flavor?