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Old 08-03-2010, 01:19 AM   #1
knightlord9
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May 2006
Posts: 3


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?

 
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Old 08-03-2010, 02:22 AM   #2
pimento
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Jan 2010
Upstate, NY
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potassium sorbate alone won't stop fermentation, it simply keeps the yeast from multiplying, there were still plenty of viable yeast floating around to ferment more sugars.

Normally you would rack your wine to reduce the yeast count, then add potassium sorbate and Potassium metabisulfite(campden) to stop any further fermentation.

 
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Old 08-03-2010, 04:17 AM   #3
knightlord9
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May 2006
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Thanks much I had forgotten about that step.

 
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Old 08-03-2010, 01:54 PM   #4
MedsenFey
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Jan 2010
Florida
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If your mead is still cloudy, even adding both may fail. They work best with clear mead that has the lowest numbers of viable yeast.

Medsen

 
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Old 08-03-2010, 10:56 PM   #5
malkore
 
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Jun 2007
Nebraska
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Is it fermenting or just burping CO2 through the airlock? airlock bubbles do not equal fermentation...
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Malkore
Primary: English Mild
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Old 08-14-2010, 06:13 PM   #6
BlaneyBrewer
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Jul 2010
Suisun CA
Posts: 13

would cooling the tempature below the yeasts favored prime environment to flourish do about the same thing to stop the process without adding anything? or does the fructose in the strawberry's just give the yeast another go at something to ferment?

 
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