Stopping Fermentation

[jbullard1]

I think my fermentation is finished but will lowering the temp to 35 or so degrees permanently stop or will it restart in warm temps.

The wine is Apple from juice at Walmart
Started Nov 12, 08
I used a bread yeast
The starting sg is unknown
I racked it on Dec 20 and added a crushed campden tab
I have not seen any activity from the airlock since racking
The temperature has remained between 69 and 73*
The wine is perfectly clear with a brown tint I used brown sugar
The flavor and sweetness are right where I want it
Currently the sg is 1.022 @ 71.3*

Thanks for your input
Jerry

 

[Sacalait]

That will stop it but it will restart if warmed up unless you add sorbate and K-meta.

 

[jbullard1]

Thank You

How much Sorbate and K-meta do I need to add per gallon
Right now all I have is Campden Tabs

 

[Wade E]

Get it down to that temp for a week and then add 1 campden tablet per gallon crushed well and dissolved in a small amount of warm water and add it in, add 1/2 tsp of sorbate per gallon and mix that in your wine well. At that point it would be good to filter your wine to remove as much yeast as possible but if you dont have a filter then just let it sit a little longer then rack off sediment to rid the wine of any potentially still active yeast. Tha last thing you want is refermenting wine.

 

[Luc]

Sorry guys but even freezing will not kill all yeast, trust me on this I am talking from experience. I have an issue on my web-log coming up on this on which I did some testing.

As soon as temps go up the yeast will become active again
and fermentation restarts.
Sorbate will prevent yeast from multiplying but it
does not kill the yeast.

So this will only work if the wine has indeed finished.
And the SG is way to high for a finished wine.

I would wait longer.

Have you tasted it ???
Do you know the initial SG ??

Luc

 

[jbullard1]

Luc

I have tasted the wine and its where I want it to be with a slight sweetness and the flavor of the apple and spices
I do not know the starting sg as I did not have a hydrometer at the time
Also it was fermented with bread yeast

Thanks

I will let it rest for a while under airlock
This wine is destined for a Christmas party so no hurry

 

[Wade E]

I have done this successfully 7 times. You have to use the k0meta and sorbate though and I do filter my wine while it is still cold. Never had a wine referment and I like my fruit wines on the sweeter side.