Run wine though water distiller to kill yeast? - Page 2 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Run wine though water distiller to kill yeast?
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 01-18-2012, 01:43 PM   #11
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

"Dormant" = "temporary". What happens when your wine warms up over 41F?


huesmann is offline
 
Reply With Quote
Old 01-18-2012, 02:12 PM   #12
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan, Winter Texan
Posts: 68,361
Liked 7289 Times on 5155 Posts
Likes Given: 2069

Default

Quote:
Originally Posted by huesmann View Post
"Dormant" = "temporary". What happens when your wine warms up over 41F?
Oh, it'll start fermenting again once it warms up a bit.

Cold crashing works pretty good with ale yeast and racking off of the lees so that very little yeast remains. Then it might work. But if someone used wine yeast, once the wine got back up in the 50s, it'll start fermenting again.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote
Old 01-18-2012, 08:35 PM   #13
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts

Default

Indeed, I said it wouldn't kill it. It should stop it fermenting but it's not a permanent solution without actually stabilising it somehow.
Insomniac is offline
 
Reply With Quote
Old 01-18-2012, 08:36 PM   #14
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 8,144
Liked 478 Times on 369 Posts
Likes Given: 593

Default

lol! yes, brandy is distilled wine...
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894
motobrewer is offline
 
Reply With Quote
Old 01-18-2012, 11:56 PM   #15
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo, ND
Posts: 78
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Yooper View Post
Oh, it'll start fermenting again once it warms up a bit.

Cold crashing works pretty good with ale yeast and racking off of the lees so that very little yeast remains. Then it might work. But if someone used wine yeast, once the wine got back up in the 50s, it'll start fermenting again.
Yep pretty much, that's what you can expect for the most part.. However, if you make it cold enough for long enough it should loose all of it's viability (a.k.a killing it), I'm sure temperature and time needed would vary by strain too, like you were saying w/wine vs. ale yeast. 41F is the threshold for Saccharomyces cerevisiae to become dormant, the colder the temperature the more of an adverse affect it will have on the yeast's viability.


http://en.wikipedia.org/wiki/Yeast
http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae

Quote:
Originally Posted by huesmann View Post
"Dormant" = "temporary". What happens when your wine warms up over 41F?
If it is only dormant (and not killed by keeping it at temperatures much lower than 41F for extended periods of time (for Saccharomyces cerevisiae)), then it would be just like Yoopers said. In fact without experimenting with the exact strain you plan on using, that is exactly what I would expect (to stay on the safe side). Different strains of yeast react at differently at different temperatures. I'd test on a portion of a batch using the same yeast you want to use this method for before trying it on a large scale.
muph is offline
 
Reply With Quote
Old 01-19-2012, 01:45 PM   #16
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

What if you just go the other direction and pasteurize?
huesmann is offline
muph Likes This 
Reply With Quote
Old 01-19-2012, 06:07 PM   #17
muph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fargo, ND
Posts: 78
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by huesmann View Post
What if you just go the other direction and pasteurize?
I was a worried about evaporating the alcohol but it looks like this is great suggestion.. Thanks! Apparently pasteurizing (well.. heating) wine for preservation purposes has been practiced in China since 1117...

Pasteurization (History) - Wikipedia

Should save some money in hard times




I just realized, you could probably kill the remaining yeast by adding a small amount of a higher concentration alcohol. Especially if you've exhausted the yeast's threshold for alcohol production and it's dying from the high abv already.


muph is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kill yeast gramps Wine Making Forum 4 01-17-2012 04:46 AM
Wine kit water phidelt844 Wine Making Forum 8 04-11-2011 05:04 AM
Montrachet yeast, did I kill it? babalu87 Wine Making Forum 10 03-07-2009 03:37 AM
using RO water in wine kits?? MikeInCtown Wine Making Forum 1 10-10-2008 06:17 PM
Will calcium lactate in my apple juice kill the yeast for my Apfelwein? fat x nub Wine Making Forum 5 08-29-2008 12:29 AM


Forum Jump