manbrandon28
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- Feb 27, 2013
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my hydrometer reads 1.010 on the light side and my fermentation is going strong, i want to stop this so it doesnt finish to dry i do not care for dry mead that has to be backsweetened. I would like to kill it where it sits? I know to chill it re rack it onto sorbates or whatever else you choose but i akways read about bottle bombs and every body online has ten million different opinions and none of them are the same. Any suggestions, its in a 5 gallon carboy so i cant put it in my fridge for two weeks and its 40 at night and 50 during the day where i live and since im in the mountains the temps go from high to low to snow to sun all the time so outside would be very unstable way to chill.
I was thinking to chill the 5 gallon carboy almost to freezing let it stay that way for a couple days re rack it into another carboy add sorbates and chill again and im assumeing the more clear it gets the less yeast in the must/. What do you guys think about doing that until there is very very little yeast falling to the bottom then bottling.
I was thinking to chill the 5 gallon carboy almost to freezing let it stay that way for a couple days re rack it into another carboy add sorbates and chill again and im assumeing the more clear it gets the less yeast in the must/. What do you guys think about doing that until there is very very little yeast falling to the bottom then bottling.