Hi....I have a labrusca type wine that has been in carboys for 11 months and I need the glass soon for the fall.As it is slightly high in acid I would like to balance it a bit By sweetening with sugar syrup.What is the chance of refermentation at this stage? I would like to avoid sorbate if possible but its not a big deal if I must use it.Would the yeast be dead?......andy j
There are no quarantines. It probably would not restart, but ...
When I sweeten, I use sorbate, regardless of how long it has been.
Ray
If you really don't want to use sorbate (and assuming you don't have a sterile filter) you could chill the wine, ensure minimal lees, (tight filter if possible) and hit with a good dose of SO2. Still no garantee of avoiding a re-start but that's the best you could do in your scenario.
Ben
inactive yeast???
for more than a year i have been turning grape juice into wine with the same yeast package i started with. In this time I have produced many gallon of wine along with many loaf of bread with excess yeast produced in the process.
that sludge you get at the end of fermentation, it makes nice bread I can tell you that for sure!
How exactly are you keeping the yeast alive and reusing it? Friend was just askign me how to go about doing this a week or two ago, and didn't really find a good answer for him searching the web. So any help you could give on this would be greatly appreciated, thanks.
Joel
billb wrote:
real simple, i pour some of the sludge from the current batch into the juice for the next batch. the rest i keep in the fridge for breadmaking. the bread is slightly purple but tastes great.
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