how do I stop fermentation? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > how do I stop fermentation?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 07-28-2010, 06:03 AM   #1
Satori
Recipes 
 
Apr 2010
Tucson
Posts: 14
Liked 1 Times on 1 Posts



How do we stop it?

I did try to stop it. The way I did it was to just add some potassium sorbate and stick it in the fridge.

The problem with this is sometimes the glass cracks. I'd like to avoid this.

So how do I stop it without temperature?

Thanks,

Scott



 
Reply With Quote
Old 07-28-2010, 09:04 AM   #2
killian
Recipes 
 
Apr 2007
western/central new york
Posts: 1,486
Liked 12 Times on 12 Posts


what are you brewing?


__________________
damn I gotta brew something

 
Reply With Quote
Old 07-28-2010, 09:13 AM   #3
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
 
schweaty's Avatar
Recipes 
 
Sep 2008
Glass City
Posts: 1,803
Liked 44 Times on 20 Posts


The potassium sorbate should be enough to kill off all the yeast. I've never heard of glass carboys cracking when put in the fridge but if you've experienced that before I'd say don't make the same mistake twice.

 
Reply With Quote
Old 07-28-2010, 04:10 PM   #4
Satori
Recipes 
 
Apr 2010
Tucson
Posts: 14
Liked 1 Times on 1 Posts


I'm making wine.

Sorbate doesn't kill the yeast, it just prevents it from multiplying. It won't stop it from fermenting to totally dry.

The cracking comes in when I rack it after it clears up. Putting cold liquid in the glass cracked it. It's only happened once, but... still, I'd like to avoid it if there is a better way.

<duh moment> Or, just cool the glass before I rack it! </duh moment>

Sorry, never mind.

Reason: answered my one question

 
Reply With Quote
Old 07-28-2010, 04:15 PM   #5
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,505
Liked 937 Times on 643 Posts


Why do you want to stop the fermentation?

 
Reply With Quote
Old 07-28-2010, 04:43 PM   #6
ksbrain
Recipes 
 
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts


Isn't this what campden is for?

 
Reply With Quote
Old 07-28-2010, 05:54 PM   #7
TipsyDragon
Recipes 
 
Mar 2009
California
Posts: 2,607
Liked 24 Times on 22 Posts


Potassium Sorbate doesn't kill yeast it just stops them from starting fermentation again. 1 campden tablet per gallon will kill the yeast dead but then there will be no yeast to condition the wine. if your worried about the wine being to dry i would suggest letting the yeast do their thing till they are done then add the Sorbate and back sweeten to the level you want.

 
Reply With Quote
Old 07-28-2010, 05:59 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,507
Liked 7368 Times on 5208 Posts


Quote:
Originally Posted by TipsyDragon View Post
Potassium Sorbate doesn't kill yeast it just stops them from starting fermentation again. 1 campden tablet per gallon will kill the yeast dead but then there will be no yeast to condition the wine. if your worried about the wine being to dry i would suggest letting the yeast do their thing till they are done then add the Sorbate and back sweeten to the level you want.
That's not correct. Campden does NOT kill yeast. We winemakers use it all the time, and it doesn't kill wine yeast. Wine yeast is very sulfite-tolerant. You'd have to use such a mega dose to kill the yeast that the wine would be undrinkable.

My experience with stopping active fermentation is not positive. As TipsyDragon mentioned, most wine makers let it ferment out. Rack into sorbate and sulfites (sorbate works better in the presence of sulfites) to keep the yeast from reproducing. After a few days, sweeten the wine to taste.

The other common way to have a sweeter wine is to simply add sugar until the yeast are overwhelmed by the ABV and stop working. This can be tricky, though- with a happy wine yeast, you could get an ABV of 18% or so! Then you'd have sweet rocket fuel.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-28-2010, 06:04 PM   #9
TipsyDragon
Recipes 
 
Mar 2009
California
Posts: 2,607
Liked 24 Times on 22 Posts


Quote:
Originally Posted by YooperBrew View Post
That's not correct. Campden does NOT kill yeast. We winemakers use it all the time, and it doesn't kill wine yeast. Wine yeast is very sulfite-tolerant.
hmmm wonder where i got my bad info from. thanks for the correction.

 
Reply With Quote
Old 07-28-2010, 06:59 PM   #10
devilishprune
Recipes 
 
Mar 2010
Posts: 1,240
Liked 9 Times on 9 Posts


Quote:
Originally Posted by YooperBrew View Post
My experience with stopping active fermentation is not positive. As TipsyDragon mentioned, most wine makers let it ferment out. Rack into sorbate and sulfites (sorbate works better in the presence of sulfites) to keep the yeast from reproducing. After a few days, sweeten the wine to taste.
So could you do this with beer also? And use, say, corn sugar, honey or something to increase the sweetness in the final product instead of lactose?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When Will it Stop? dgrizzly Fermentation & Yeast 10 07-26-2010 12:42 PM
Looking to stop fermentation smarek82 Fermentation & Yeast 7 01-15-2010 09:44 PM
Bubbling will not stop. lurker18 Fermentation & Yeast 2 10-05-2009 03:10 PM
My IPA wont stop oldschool Fermentation & Yeast 9 09-23-2009 12:36 AM
how to stop fermentation? sipNswirl Fermentation & Yeast 7 09-11-2009 01:33 AM


Forum Jump