Originally Posted by pbarning
I have a sour ready for bottling and I want to kill off the active bugs before doing so. Reasoning behind this is to prevent further souring. I have explored three options and would like to hear opinions:
Dropping temp on the batch to around 25F.
Using potassium metabisulfite.
Stove-top batch pasteurization.
It's a fruit sour, so I guess pectin issues should be considered.
Why do you want to kill off the bugs, are you blending or is the gravity currently high? If neither I wouldnt kill the bugs, as the bottles will continue to evolve over time.
If your dead set on knocking out the bacteria (cant do anything really about brett) in the past Ive done .....
1 - Cold crash hard (32F)
2 - Rack
3 - Fine with gelatin
4 - Rack, hit it with campden
5 - bottle in 24hrs
doing this Ive had sours that have been stable in the bottle for years