Other stopping fermentation

[tonyt]

I have had a RJS Cru Select 15ltr Brunello fermenting for 9 days. SG was .998 two days ago, .997 yesterday and .996 today. I did this same kit two years ago and it stopped at .997 but took two weeks to get there. I REALLY want to do the clearing chores today for a plethora or reasons. Somebody stop me quickly! What's the down side if I clear now with one or two hundredths to go? I usually add back a couple ounces of simple syrup before bottling and always sue the sorbate.

 

[Rocky]

Tony, why not do the degassing now and hold off on the k-meta and k-sorbate for a few days or a week? I think if you keep it under airlock, you will be okay. With one or two thousandths to go, it wont make a lot of difference.

 

[geek]

tony, curious why you add back a couple ounces of simple syrup, are you back sweetening by doing that?
What kind of syrup is it and it is just for flavor?

 

[tonyt]

tony, curious why you add back a couple ounces of simple syrup, are you back sweetening by doing that?
What kind of syrup is it and it is just for flavor?

Back sweetning just a bit. I usually start drinking my wine after one year in bottle and a few ounces of pure cane syrup or simple syrup seems to take the young bite out for us.

 

[tonyt]

Tony, why not do the degassing now and hold off on the k-meta and k-sorbate for a few days or a week? I think if you keep it under airlock, you will be okay. With one or two thousandths to go, it wont make a lot of difference.

Clearing agents now or later?

 

[mmadmikes1]

Until its finished fermenting it will still have gas and with CO2 present it will not clear correctly so I think you are just jumping the gun with no benefit

 

[tonyt]

Until its finished fermenting it will still have gas and with CO2 present it will not clear correctly so I think you are just jumping the gun with no benefit

That makes sense. Plus its only 72 degrees so it may just be slow. I'll top it up and put it aside for two or three weeks till I can get back to it. Arrrg. Thanks Y'all.

 

[jamesngalveston]

I agree, if there is co2 present it will not clear correctly.
I know i am a novice...but if me.
I would not add sorbate, since it is all ready dry.]
I would let it clear a few weeks on its on.
Rack off the lees and add a clearing agent.
Just saying , not advising.

 

[jamesngalveston]

You can not stop fermentation , unless you add some type of alcohol. Period

 

[WI_Wino]

You can not stop fermentation , unless you add some type of alcohol. Period

Commercial wineries will sterile filter wines they want remain sweet. That removes the yeast cells and stops fermentation. Not practical for the home vintner.