How to cold stabilize....
I'm making a 3 gallon batch of wild raspberry wine and it finished at .992 was there for 2 days, I added 1/4 tsp Kmet and 3/4 tsp K Sorbate, and back sweetened to taste, Degassed and then added Kieselsol and Chitosan to clear it.
this was around 10 PM Tuesday, by 5 AM Wednesday it was refermenting
Can I expect the fermentation to halt permanently now that I have put the carboy in the coldest refrigerator that I have?(45F)
It has stopped working at this point ... at least visibly
I don't want it to get to hot by fermenting out to dry again, but not sure what the next move should be
I'm making a 3 gallon batch of wild raspberry wine and it finished at .992 was there for 2 days, I added 1/4 tsp Kmet and 3/4 tsp K Sorbate, and back sweetened to taste, Degassed and then added Kieselsol and Chitosan to clear it.
this was around 10 PM Tuesday, by 5 AM Wednesday it was refermenting
Can I expect the fermentation to halt permanently now that I have put the carboy in the coldest refrigerator that I have?(45F)
It has stopped working at this point ... at least visibly
I don't want it to get to hot by fermenting out to dry again, but not sure what the next move should be