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Old 01-18-2012, 01:43 PM   #11
huesmann
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"Dormant" = "temporary". What happens when your wine warms up over 41F?



 
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Old 01-18-2012, 02:12 PM   #12
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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.


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Old 01-18-2012, 08:35 PM   #13
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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.

 
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Old 01-18-2012, 08:36 PM   #14
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lol! yes, brandy is distilled wine...
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Old 01-18-2012, 11:56 PM   #15
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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.

 
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Old 01-19-2012, 01:45 PM   #16
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What if you just go the other direction and pasteurize?

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Old 01-19-2012, 06:07 PM   #17
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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.



 
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