Montrachet Temp Experiment

[debaniel]

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.

 

[Tusch]

It will stop the fermentation, but it doesn't necessarily kill the yeast. So it might start up again.

 

[Denny's Evil Concoctions]

Yep.

(10 words)

 

[debaniel]

absolutely.

my main concern was simply whether bottles stored in the fridge would continue to carbonate.

this showed me that if you are using montrachet, and are concerned with bottle bombs, then sticking them (and leaving them) in the fridge should keep 'em safe.