If I move my bottled hard lemonade straight to the frig will that stop fermentation?!
There is some question about how I am going to get some fizz in my batch of hard lemonade without letting it ferment so much that the bottles explode!. I am going to bottle it as soon as it reaches 1!.07 specific gravity!. I started with a 1!.12 reading!. I hope this means I will have alcohol of 5% but it also means there is a potential of another !.07 or so of fermentation!. I intend to use that to carbonate the bottles without priming them!. The question is how long do I leave the bottled product at room tempature!? I have good carbonation right now but am assuming I will lose that during the rest of the process of fermenting and bottling!. also, when I move them to the frig will that then stop the fermenting process and the danger of exploding bottles!?Www@FoodAQ@Com
Answers:
If you keep the bottles refrigerated until opening, you might get away with it!. Refrigeration won't stop fermentation but it will slow it down!. Almost all physiological processes are slowed by a factor of 2 to 3 each time you drop the temperature 10°C!.
When I answered your last question, I forgot to mention that you could stop fermentation with metabisulfite and then carbonate with capsules or with compressed gas!.Www@FoodAQ@Com
When I answered your last question, I forgot to mention that you could stop fermentation with metabisulfite and then carbonate with capsules or with compressed gas!.Www@FoodAQ@Com