Is my wine done fermenting?!
My wine does not bubble anymore, and it isn't putting off the carbon smell anymore!.!. I would like to bottle it soon for aging, but I don't want the whole "exploding bottle" thing happening from re-fermentation while aging!. Will rapidly cooling it kill the yeast enough that it wont start fermenting again!? Is there going to be a mess all over my cellar from exploding bottles!?Www@FoodAQ@Com
Answers:
Most of the time, exploding bottles of wine result from bacterial contamination!. At the worst, you might get a little carbonation from bottle fermentation by yeast!. To be safe, you can do what you did before pitching the yeast, add some metabisulfite to the must to kill the yeast!. Then wait a day or two before bottling!. Rapid cooling would not kill the yeast, just inactivate it until it warmed up!.Www@FoodAQ@Com
you can purchase a chemical that will kill the yeast and completely stop the fermentation process!.
Or simply strain the wine through a couple of coffee filters which will remove almost all the yeast!. If the yeast has converted all the sugar in the wine into alcohol, then there will be very little post bottling fermentation taking place!. That's what I do and have never had any exploding bottles!.Www@FoodAQ@Com
Or simply strain the wine through a couple of coffee filters which will remove almost all the yeast!. If the yeast has converted all the sugar in the wine into alcohol, then there will be very little post bottling fermentation taking place!. That's what I do and have never had any exploding bottles!.Www@FoodAQ@Com
