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* if I wanted to stop a fermentation the fastest way will be to move the container into an ice bath. As you can see air in a fridge has low heat capacity and fermenting wine is exothermic. My question then is what is the next goal?* if I wanted to completely kill yeast with home based tools I would pasteurize it as 140F for 45 minutes. * Bryan gave a good description of cold crashing. The dominant acid in plum should be citric. Citric is cold soluble,, example as in soda. It does not cold crash.What is the endpoint you are hoping to test?
* if I wanted to stop a fermentation the fastest way will be to move the container into an ice bath. As you can see air in a fridge has low heat capacity and fermenting wine is exothermic. My question then is what is the next goal?
* if I wanted to completely kill yeast with home based tools I would pasteurize it as 140F for 45 minutes.
* Bryan gave a good description of cold crashing. The dominant acid in plum should be citric. Citric is cold soluble,, example as in soda. It does not cold crash.
What is the endpoint you are hoping to test?
