What are your views on stopping fermentations?

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What are your views on stopping fermentations?

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jema
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Joined: 28 Oct 2004
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Location: escaped from Swindon

Posted: Sun Jan 09, 05 3:43 pm Post subject: What are your views on stopping fermentations?

I have an Elderberry batch that has been on a bit of a stop go ferment since September, it has been racked once.

I am a little unhappy at the prospect of leaving it indefinately, as I think that might well be literally the case, as it has a high alcohol yeast and was still quite sweet when I tasted it a few weeks ago.

So I'm pondering what when and how. As we are taking 30+ very nice tasting (as of last taste) wine here. A lot is at stake.

jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sun Jan 09, 05 8:04 pm Post subject:

What's your estimation of the alcohol content now? If it's already high enough to keep the wine, then there's nothing to stop you boosting it a wee bit more with polish spirit orvodka to stop it, and I find that if you add sulfite at the same time it also helps, but you'll need to give it a good while to settle before bottling, and may choose to sulfite again before doign so.

But, frankly, the latter days of a high alcohol yeast fermenting do tend to be erratic; my approach would be to wait it out.

jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Sun Jan 09, 05 8:23 pm Post subject:
Sg is down to 1010, wine is still sweetish. I can't be sure on the alcohol content, but I think it must be over 12% by the taste. I think you are right about leaving it. I thionk I just needed a bit of reassurance that is a lot of wine and I have still been a long time out of the loop. jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sun Jan 09, 05 9:29 pm Post subject:
Five gallon batches can stay cold a long time when they cool down... Has yours got a bit cool, perhaps? And might it benefit from more wine yeast nutrient?

jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Sun Jan 09, 05 9:37 pm Post subject:

Cab wrote:

Five gallon batches can stay cold a long time when they cool down... Has yours got a bit cool, perhaps? And might it benefit from more wine yeast nutrient?

Same as they can stay cold, they also can stay warm! room is 24c at the moment, and stays fairly warm most the time.

Thinking about it, in the last 3 weeks, it has fallen from SG1032, and I guess that means it has in that time got though a little under half the remaining suger

So maybe I should give it another 3 weeks to see the score.

jema

Treacodactyl
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Posted: Sun Jan 09, 05 9:38 pm Post subject:
I'm interested in this but don't have much to offer. I did attempt to make blackberry port by adding some cheap Calvados to a slow fermenting wine. The taste is fine but a little fizzy. Is there a way of measuring the alcohol directly? i.e. without measuring the s.g. at the start and end?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Sun Jan 09, 05 9:40 pm Post subject:

Treacodactyl wrote:

I'm interested in this but don't have much to offer. I did attempt to make blackberry port by adding some cheap Calvados to a slow fermenting wine. The taste is fine but a little fizzy.

Is there a way of measuring the alcohol directly? i.e. without measuring the s.g. at the start and end?

I have a vinometre which is meant to do this. I can;'t get it to work right though.

jema

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