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Potassium Sorbate won't stop fermentation, it merely prevents micro-organisms (including yeast) from reproducing. I just made a small batch of cider with store-bought juice from the refrigerated section in the grocery store...found when I got home that it had potassium sorbate in it. It was put...

Anything fermented with yeast will cold crash when subjected to temperatures below 40 degrees F...the time it takes to clear depends on many factors..the flocculation rating of the yeast being one leading factor. It's what you do with the cold-crashed beverage after the yeast has fallen out of...

Kevin, thanks for the advice..I'll do what you suggest. Just checked the gravity on the cider I mentioned in my post, and its come down another 8 points in one day...so I'd say potassium sorbate can be overcome...or so it seems when a 1.048 or so must is hit with a large population of yeast.

Hey...just posting a little follw-up on methods to stop fermentation before the must hits 1.000 or less. I just racked another batch of two-week ginger mead to a carboy for cold-crashing, so I had a 3 gallon carboy of yeast sediment available for something new. Reading this thread put me in a...

9 years in Germany? And you bothered to come back? Yeah, what a great place. my wife has dual German/American citizenship; she worked through college as a bartender, so I have a "professional" of my own when it comes to correctly serving a weizen! Plus we get to go visit every now and...

homebrewer_99: Oops! I think I misunderstood you! I thought you were unclear on why a hefe yeast would exceed it's attenuation ability when you said So...I kinda thought you were asking why this would happen...please forgive me if I jumped on the stump too quick to give my two cents...I...

aleiexjr: Yes, a hefe yeast will work for mead...I just kegged a two-week ginger mead that was fermented with Fermentis WB-06...tastes great; makes a fine, cold, refreashing, carbonated hot weather drink. (please note: this was a 1.060 mead...so it finishes fast and needs no aging. jw...

Kevin, here are several links to flocculation research papers that discuss calcium, among other variables, and flocculation. Some just sat flat out no matter the yeast type calcium, even if merely small amounts, is vital to good flocculation; a few say more so for bottom fermenting types than...

Thanks EricMc for pointing that out; I edited my original post to include it. Yes, must be 0.5 micron or less to catch the yeast. Looks like a sure-fire method. Cost may be an issue for some as it requires a kegging system (or at least some form of pressurizable container or pumping...

Kevin, thank you for posting the results of your efforts to produce ciders/cysers with residual sweetness that owes itself to unfermented apple sugars…I believe you are right to assert that back-sweetening does not taste the same as those apple-juice-derived sugars that remain when the...