Is killing fermentation a bad idea?

[dayflyer55]

So i could be breaking some cardinal rule by even asking this, but when making cider earlier in the year I cam across a lot of opinions that said if you want to drink this stuff right away, a good idea is to cold crash.

Would it be ok to crash my mead with chemicals to leave some sweetness? Will this make it more drinkable in a shorter period of time? I was thinking of crashing it around 1.02 or 1.01. I know i wont get as high of an abv, but was just weighing my optins.

Thanks for the help!

 

[Ace_Club]

There's nothing wrong with that at all. Another option, though, would be to let it ferment out (to get the alcohol content), add the chemicals to kill off the yeast and then backsweeten to the desired level. Then you have the best of both worlds! Plus, by doing that, you give the yeast time to do their job, which in addition to making alcohol is also cleaning up after fermentation is complete and producing a better tasting product.

 

[Rikadyn]

Best option is if you want to do this is to cold crash, then rack the mead onto the chemicals.

Cold crashing forces the yeast and other material to fall out of solution and compact into the yeast cake. Which by shear fact that there is less yeast in suspension, allows the chemicals to do their job properly.

 

[jakel]

I have read about people using two different types of chemicals to kill off yeast. I nly have campden tablets, is that good enough??

 

[Yooper]

I have read about people using two different types of chemicals to kill off yeast. I nly have campden tablets, is that good enough??

No. Sulfites don't kill yeast. You need the potassium sorbate, too.

Actually, to be clear, neither chemical kills yeast. Sorbate just keeps yeast from reproducing, and works better in the presence of sulfites. That's why it works better after the wine/mead/cider is completely done and clear, and not so much for cold crashing. If there is still plenty of yeast in suspension, then there is no benefit to stopping them from reproduction in halting fermentation.

Stopping fermentation is like stopping a freight train.

Cold crashing sometimes works, sometimes not, and when you heat the mead back to room temperature the bottles can blow up. It's not something I recommend, although I know that a couple of people have posted good results with it.

 

[jakel]

Thanks for the info Yooper, how much potassium sorbate and sulfites do I need for 5 gal?? And when should I add them. I was thinking after airlock activity has ended and checked grav I would add chems int primamary and wait a week? Or should I rack to secondary with extra fruit and then add chems?

 

[Yooper]

Thanks for the info Yooper, how much potassium sorbate and sulfites do I need for 5 gal?? And when should I add them. I was thinking after airlock activity has ended and checked grav I would add chems int primamary and wait a week? Or should I rack to secondary with extra fruit and then add chems?

As I said, you really need to wait until the yeast has finished and the mead is clear. Otherwise, the sorbate won't do much at all. It only inhibits yeast reproduction, and if there is plenty of yeast in the mead then the yeast don't need to reproduce anyway.

I'd say after 6-8 months in secondary, after the mead is no longer dropping lees, and after several rackings, would be the best time. You generally stabilize wines and meads about a week or so before bottling them.

If you want to rush it, I don't have any experience with that.

 

[mmadmikes1]

cold crashing then bottling will make a mess when they warm up and start fermenting most of the time. Now I have cold crashed then filtered with a .05 micro pad and got away with it. If you are wanting to rush it is time to learn the 3 p's of wine and mead making patience patience patience. It you bottle it in beer bottles and cap you could get away with it maybe

 

[jakel]

Thanks for the info guys, Heres my situation. I brewed a mead on 1/1/11 and I was planning on adding more fruit in the secondary to back sweeten. When shold I do this? I was planning on racking into secondary around the Jan 31 or early Feb. Should I let it settle and re-rack a couple times, then sorbate, then add fruit?? Im not looking to rush anything, I want this to be the best 5 gallons of mead out there and was planning on not drinking until NYE 2012.

 

[mmadmikes1]

Jake,make a F-pac out of the fruit. Add pe to the f-pac to help break down pectin and ensure a clear awesome mead. this is for wine but principle is same just different SG readings and you can use amount of fruit you choose. I have been know to get carried away with the fruit and make fruit wine with honey instead of mead with fruit taste


How to make a F-PAC
=
Flavor Pac


Add 20-30% of #’s of fruit what was used in the primary (if you used 30# in recipe then you will need 6-9# more for the f-pac) in a large frying pan or pot. Simmer to extract all "flavor" and reduce the water from the fruit. Strain thru a kitchen strainer and add AFTER you rack and after the wine is DRY ( .990) You MUST have added k-meta and Sorbate before adding the f-pac. Once adding the f-pac you can add clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.

Tom

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