is this the Sauv Blanc you are making? Why are you turning the temp down
so soon? If anything it ought to be settling at the 50-60 degrees F that you
had it fermenting at. Rack and add your bentonite if fermentation has
stopped, let settle. Then, without racking, drop the temp to 28 degrees F
for two-three weeks to cold stabilize. Excess tartaric will fall out of
suspension and pack down the lees some more.
> Thanks for the informative reply. I turned the temp down to 20F today, but
> will assume that the yeast is still alive. It's the K1V strain if that
> any difference.
> > Ricardo
> > Generally, freezing does kill yeasts, but the wine may not be completely
> > at that temperature. Yeasts die when their cell walls rupture because
> > forms. The *** (and residual sugar) will depress the freezing point
> > protect the yeast. The following table gives the freezing point of
> > *** contents in water (the unfermented sugar will depress this a
> degree or
> > two further):
> > 9% 25F
> > 10% 24F
> > 11% 23F
> > 12% 22F
> > So I'd wonder if your wine was really frozen at all. Even if it appears
> > the yeast may only be stunned. I regularly freeze cupfuls of yeast
> > protected with 10% glycerine. I thaw them out and they're fermenting 2
> > later.
> > Chris
> > > I'm making a batch of Muscat now. The grapes (from New Mexico) were
> > > at 27 Brix, so this is a sweet wine.
> > > My question: Does freezing the wine to stop fermentation kill the
> > > that I won't have to worry about fermentation starting up again later?
> > > I stopped the fermentation by putting the wine in a beer keg (purged
> > > CO2) and putting the keg in my lager fridge at 24F. I plan to leave
> > > there for at least 2 weeks.
> > > Any advice/suggestions?
> > > Ricardo