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Old 09-22-2008, 05:22 AM   #1
ms8miranda
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When I take a sg reading before putting into a secondary, I drink the sample. I really, really like it at that point.....little alcohol, fruit flavor, sweet, and a little bubbly. Is it possible to stop it at this point with potassium sorbate or something? Or isn't there enough alcohol to preserve it? Or is there some other reason I couldn't stop it there?

 
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Old 09-22-2008, 01:32 PM   #2
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Yes, you can stop the fermentation with potassium sorbate.

What are the OG & current SG?
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Old 09-22-2008, 03:08 PM   #3
SouthernMan
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Potassium Sorbate will not stop an active fermentation, it only prevents a wine from re-fermentation. You add Potassium Sorbate to finished wines before bottling to reduce the possibility of re-fermentation.

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Old 09-22-2008, 08:04 PM   #4
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You can try, but I'd guess that you wouldn't be very sucessful. It's hard to get a fermentation stopped, once it's going. It's like stopping a train. You can try potassium sorbate and campden tablets, but it'd be a better bet to allow fermentation to finish, and then sweeten it afterwards by stabilizing with campden and sorbate when finished.
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Old 09-22-2008, 09:49 PM   #5
ms8miranda
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Do you suppose freezing the must would stop fermentation?

 
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Old 09-22-2008, 10:17 PM   #7
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You could try radiation.
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Old 09-23-2008, 12:34 AM   #8
ms8miranda
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Quote:
Originally Posted by YooperBrew View Post
Yes. Until it thawed.
I thought I read that freezing would kill the yeast (accept maybe 1 or 2 hardy ones).

 
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Old 10-03-2009, 07:15 PM   #9
Carthax
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Quote:
Originally Posted by ms8miranda View Post
I thought I read that freezing would kill the yeast (accept maybe 1 or 2 hardy ones).
Nope. Heating it to 125F will kill off most yeasts, but it will also drive off flavors and odors that you don't want to drive off.

The only way to effectively make sweet wine or mead is to give it enough initial sugar to get to the alcohol level you want, add campden tablets and sweeten as desired.

 
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Old 10-03-2009, 07:20 PM   #10
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Quote:
Originally Posted by ms8miranda View Post
I thought I read that freezing would kill the yeast (accept maybe 1 or 2 hardy ones).
I've stopped fermentation of cider by cold crashing. Should work with wine. Just make sure not to siphon off any of the yeast cake that forms at the bottom.

 
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