2006-11-17 12:39:09 · 6 answers · asked by attila a 2 in Food & Drink ➔ Beer, Wine & Spirits
Don't stop it, let it finish. You just have to be patient. If it's still fermenting, there are still sugars left to be converted.
If you are looking to make a sweet wine with residual sugars, you can chill it to <50 F and then rack it off of the yeast after it goes dormant and falls to the bottom. Or you can add brandy to raise the alcohol content to > 16% which will kill the yeast to stop the fermentation.
Take your pick.
2006-11-17 17:55:56 · answer #1 · answered by Trid 6 · 1⤊ 1⤋
If I understand you correctly, you are making wine and want to stop the fermentation so your wine has some residual sweetness? Potassium Meta-bisulfite is a good yeast inhibitor, but it is very powerfull. 1/2 teaspoon per 5 gallon batch is sufficient. I would recommend letting your wine ferment completely, then adding the inhibitor, and then adding additional sugar to bring the wine up to the desired sweetness level. You won't have a good result if you just try to kill off your yeast while its still actively fermenting.
Also, do a search on google for homebrew stores in your area. The people who work at these places are usually extremely helpfull and knowledgeable.
2006-11-17 18:33:06 · answer #2 · answered by russ 4 · 0⤊ 0⤋
Let it ferment out. You don't make wine on a time table. Bacchus knows when it is ready.
2006-11-17 13:19:31 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Why would you want to? Wine is a living thing. It keeps changing.
2006-11-17 12:43:25 · answer #4 · answered by Kewl 3 · 1⤊ 0⤋
I believe you add potassium sorbate, but you'd better check, I could be wrong.
2006-11-17 12:45:42 · answer #5 · answered by itlnbos 2 · 0⤊ 0⤋
Put it in cold temps or expose it to air.
2006-11-17 13:32:49 · answer #6 · answered by Anonymous · 0⤊ 0⤋