Stopping Ferm

[Wade E]

I've been told while making a black currant wine that an ongoing
fermentation can rarely be stopped until it is done. I tried by adding
6 tablets for 6 gallons and it kept going. I've been reading through
alot of info on your forum and noticed especially for ports to halt
ferm. early to stop it from being to dry. I was making my wine and did
not want to it dry but everyone told me to let it finish which it did
at about .994 I then put 6 campden tablets, sorbate and sweetened it
with juice. How do you STOP Ferm. early. Thanks

 

[Waldo]

About the only way I know of to really stop fermentation wade is by temperature. "Cool it dead"
The Campden will only prohibit fermentation from restarting, it will not stiop it.

 

[Wade E]

What temp should I bring it down to and will it start back up upon
warming up? I am making a pear wine and I dont want it to get too dry.


Edited by: wadewade

 

[geocorn]

Waldo is correct. It is verutally impossible to stop an active fermentation. You need to get the wine down to under 40 degrees for several days to stop the fermentation or add a lot of sulfites, which might kill the taste of your wine.
The better approach is to ferment the wine to dryness. Then add back sugar to sweeten to tatse. This is the most reliable method to make sure you get the correct alcohol level, correct sweetness and don't end up with exploding bottles. I have an article on this method at:


How to Sweeten Your Wine

 

[Wade E]

Thanks for confirming what I've been told. The article was interesting
and very informative. I guess I will do what worked before for my black
currant. I was just hoping for a shortcut.