After bottling a batch of Apfelwein at 1.004 (knowing it had at least 4 or 5 more points to drop), I suddenly realized that it would be nice to know whether fridge temps would stop montrachet yeast from fermenting.
I placed a bottle in my fridge immediately after bottling, and let the rest sit at room temps to carbonate.
After 2 weeks, the room temp bottles were very carbonated...
and the fridge bottle was NOT... so chilling montrachet down to fridge temps does indeed stop the fermentation.
just another tidbit of knowledge to add.
I placed a bottle in my fridge immediately after bottling, and let the rest sit at room temps to carbonate.
After 2 weeks, the room temp bottles were very carbonated...
and the fridge bottle was NOT... so chilling montrachet down to fridge temps does indeed stop the fermentation.
just another tidbit of knowledge to add.