Stopping unwanted fermentation

[YorkeBrewer]

Hopefully a simple question/answer.

How do I stop an unwanted fermentation. Somehow the spare fluid from my latest batch has started fermenting. It was destined to be used to top up after racking not to become another gallon of cherry wine. Is there anything I can do that will halt this that won't impact it being used as intended.

 

[VikeMan]

Boil or pasteurize it. But then taste it, to make sure it's still something you'd like to add later. It sounds like there is some unkown microbe(s) at work, and the result so far might not be pleasant.

 

[Northerngal]

You could try treating it with sulphites, but that may not work at this point. How were you storing it? I usually freeze any "extra" must/juice that I want to use in the future. I agree with VikeMan, probably best to pasteurize then preserve (by canning or by freezing) but definitely smell and taste it.

 

[Johnny2]

15 minutes at 140-150 fahrenheit (60-65C) or higher temp for shorter time.