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64 Arresting Fermentation




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This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.

64 Arresting Fermentation

In order to stop a fermentation while a wine is still sweet,

A) Place the batch in a refrigerator set VERY cold, or;
B) Place it outside in the winter;
C) Add a clearing agent, sulphite and sorbate and;
D) Filter when clear.

Or:

E) Add a spirit (brandy, vodka, etc) to increase the alcohol content to
18% - 21% alcohol. This creates an environment in which the yeast can no
longer survive; or
F) Use a sterile filter to remove all yeast from the wine.

{Is there an alternative to adding sorbate to prevent wine from
refermenting after sweetening?}

Several alternatives are available.

A) Increase alcohol content to 19% or higher. (Not satisfactory for
table wine).
B) Pasteurize the wine to 180 F at bottling time. (Wine quality
suffers).
C) Deliberately stop fermentation by chilling the wine and remove the
yeast. Restart fermentation and repeat process several times. Each new
generation of yeast consumes micro nutrients until the yeast cannot
reproduce. (Long, tricky proceedure.)
D) Use a sterile bottles and corks and a sterile rated (less than 0.45
micron) filter at bottling time. (Sterile filtration is easy with proper
equipment. Keeping bottles and corks sterile is not).

You may also consider fermenting dry, and adding the sweetener (sugar)
when served. For the home winemaker, this creates a stable bottle which
will store without danger or refermentation and can avoid all chemical
additives.

 

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