knightlord9
New Member
- Joined
- May 1, 2006
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Hey guys. I was experimenting with a strawberry melomel recipe that I have used many times. I fermented it with a champagne yeast this time to dry it out. It sure the hell is dry....I added potassium sorbate then my strawberries. Well, the damn thing started fermenting again. Does anyone know if the PS has a shelf life before it loses its viability?
Any suggestions how I can stop that champagne yeast?
Any suggestions how I can stop that champagne yeast?