natural yeast killing
 

I have been going high alcohol with lalvin 1118, and storing in 2L coke
bottles. So they won't realy hurt anyone if they blew up for some
reason/more resiliant, visibly bloating... but I was wondering racking,
waiting, and also posibly lowering temperature I think may kill off the
yeast.

I put the containers in a really cold fridge, and I think it will make
the majority of yeast go dormant, and possibly become more vulernable
from the alchol at cold temperatures not able to perform its internal
processes. Then racking it and waiting...

so does cold temperatures high alcohol possibly assist for the
non-chemical destruction of yeast??


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Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
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natural yeast killing
 

Matthew Suffidy wrote:
> so does cold temperatures high alcohol possibly assist for the
> non-chemical destruction of yeast??


Not really. they may go dormant and may have difficulty starting again
if warmed up. But a year down the road you may be awoken by the sounds
of coke bottle grenades in the basement.

natural yeast killing
 

Matthew Suffidy > wrote:

> I have been going high alcohol with lalvin 1118, and
> storing in 2L coke bottles. So they won't really hurt
> anyone if they blew up for some reason/more resiliant,
> visibly bloating... but I was wondering racking, waiting,
> and also posibly lowering temperature I think may kill
> off the yeast. ......

I'm an EC-1118 guy and a 2L soda (PET) bottle guy. Due
to the opportunity for oxidation, I use 2L only when the
contents will be consumed in six weeks ao less. But a
three month storage is probably ok.

As for lowering the temperature to kill off the yeast, my
experience is that lowering the temperature MAY cause the
yeast and other materials to drop out of the suspension
and settle to the bottom. When I get my new (at least to
me) freezer moved downstairs, I will put carboys into it
before post-secondary racking. (I'll start at 8 hours and
look every hour until I see signs of freezing.)

I store in glass carboys and bottle timely before use. There
has NEVER been a bottle grenade in my house which is one of
the reasons I am still alive and allowed to brew here.

Dick

natural yeast killing
 

I'm currently doing an experiment of secondary fermentation of
twice-racked 'off-dry' zinfandel in a sealed plastic 1/2 gallon
cranberry juice container. Yes, the container expands due to the
released fermentation CO2. At month 4, I have to release the pressure
every two weeks by cracking the lid a skosh.

Not sure I'd want to make a habit of drinking said PET
plastic-bottle-fermented wine because of extracting low molecular weight
PET monomers into the wine. But as an experiment, I don't mind a taste.

Gene

Droopy wrote:

> Matthew Suffidy wrote:
>
>>so does cold temperatures high alcohol possibly assist for the
>>non-chemical destruction of yeast??
>
>
>
> Not really. they may go dormant and may have difficulty starting again
> if warmed up. But a year down the road you may be awoken by the sounds
> of coke bottle grenades in the basement.
>

natural yeast killing
 

I just finished racking my first prodcution batch of peach wine.

I wrote my conclusions down in this pdf file:

> http://matthew.chungus.com/pickup/mhd.pdf

Really I wanted to experiment on a zero budget. I have succeeded in
making alcoholic wine material for $1/L Canadian, making it
'more than an inexpensive drink, but the most inexpensive drink of any kind'

It seems 15%. Not a lot of character.

The good things maybe about the 2L setup, is that maybe you can isolate
the occasional bad batch in one bottle, it is easy to pour rack, and
they wouldn't hurt you if they ever did explode.

but no we're in business with $5. with 2L coke bottles.

It is OK, like I say the cheapest drink.


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------

natural yeast killing
 

FYI I still think methanol and likes put you off but the full
fermentation process moreso evaporates them, so yo have less if you wait
for the full high alcohol ferment and avoid energizers....

It is nice to let a bit of gas outlet at least to allow the methanol escape.


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------