leolaquitzon
Junior
I did something wrong with my last batch of cherry wine. I still have to discover what went wrong (I'm still very much a novice), but essentially it kept fermenting after bottling.
Less than a week ago I back-sweetened and bottled, and now opening the wine results in quite an explosive event. I want to try to save the wine. So I am re-racking it. I want to kill the yeast, back-sweeten (again), and re-bottle. I was thinking of chilling the wine in the refrigerator to kill the yeast. One thing I don't understand about this, won't the yeast reactivate after it is removed from the refrigerator? If I kill the yeast by chilling, then bottle and store at 60-70 degrees F, won't that awaken the yeast as the wine warms back up? What am I missing here?
Less than a week ago I back-sweetened and bottled, and now opening the wine results in quite an explosive event. I want to try to save the wine. So I am re-racking it. I want to kill the yeast, back-sweeten (again), and re-bottle. I was thinking of chilling the wine in the refrigerator to kill the yeast. One thing I don't understand about this, won't the yeast reactivate after it is removed from the refrigerator? If I kill the yeast by chilling, then bottle and store at 60-70 degrees F, won't that awaken the yeast as the wine warms back up? What am I missing here?