Grapes and more grapes101WINEMAKING.COM      
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Dear Winemakers,


You have gotten your wine started and now, some of you want to stop it in an early stage of the game.   If you want to stop your fermentation pre maturely, think what the yeast do not like and make it so. After just 3-4 weeks of fermentation, stopping that fermentation may not be an easy task.


It will be easier if the yeast you chose was Cotes des Blanc. Whatever the yeast, chill the wine. Get an old functioning refrigerator in the wine cellar and put your jug in it. The yeast will slow down, as it doesn't like the cold. Let it settle for a while and then rack. (The refrigerator temperature will probably not be cold enough to cold stabilize the wine, but some tartrates may drop out.) After racking, which reduces the yeast population even more, add potassium metabisulfite and sorbate  to further inhibit the yeast. 


Let it settle more to clear or add some fining agents if needed at this point. We often use bentonite and sparkolloid for fining as they have opposite charges. If one doesn't work, use the other. Another favorite fining product is LQ Super-Kleer KC Finings. This is a liquid clearing agent with two parts, a combination of Kieselsol and Chitosan, which create both strong negative and positive charges in the wine, allowing for faster and more successful clearing. It is added directly to the wine followed by thorough stirring. Add the Kieselsol pack to the carboy of wine. Stir gently. Dissolve the Chitosan pack in 1 fl. oz of warm water. Add to the carboy of wine. Stir gently. Attach the airlock and bung. Clears wine brilliantly in 12-48 hours. LQ may not clear pectin haze or products made with hard water. One package is sufficient to clear a 5 or 6-gallon batch of beer or wine in two days. (Caution: Chitosan is a shellfish derivative. We have read that this is not an issue if you are sensitive or are allergic to shellfish, however, it may warrant more research or medical testing.)

Another fining that is often overlooked is pectic enzyme.  If you did not use pectic enzyme before fermentation, it is a consideration for use in case your wine is hazy.   


You may also filter to reduce the yeast population. Both motorized Buon Vino filters, the mini and the superjet, have a coarse 6-micron pad for early filtering and a sterile 1-micron pad #2 and a super sterile 0.5-micron pad, which will help in removing the yeast.


Need wine in the bottle for Thanksgiving? Trying to create a noveau for Christmas? Need to stop a late harvest at 8% sugar (brix)? Thought you may appreciate these suggestions.

Keep on your toes. Yeast work fast and may race past your desired finish!

May your wines fall bright!


May Your Wines Fall Bright!