Hey all- I didn't think this through so well - I started with a must ten sg points over my target ABV (of 10%) with the intention of cold crashing and adding sorbate and SO2 to arrest the fermentation and retain 10 points of residual sugar. I was thinking I'd also rack off the gross lees before adding the SO2 and sorbate. BUT (the part I forgot) also I want to age on the lees!
So my question is do you think sorbate and SO2 and racking off the gross lees after the cold crash (and maybe aging at a cool temp) will be sufficient to keep the fermentation stopped while leaving the batch to age on the rest of the lees for a few months?!
I have two 1.75 gal batches made with OB honey, og 1.087, one with D47 one with CY3079, GoFerm at rehydration and followed Travis Blount-Elliott's SNA protocol. Temp 64F. Each have 1 lb of pears added at 1.052sg. The CY3079 is now at 1.012 and is ready to cold-crash. The D47 is fermenting very slowly... (which I might ask about in another post).
Thanks!
So my question is do you think sorbate and SO2 and racking off the gross lees after the cold crash (and maybe aging at a cool temp) will be sufficient to keep the fermentation stopped while leaving the batch to age on the rest of the lees for a few months?!
I have two 1.75 gal batches made with OB honey, og 1.087, one with D47 one with CY3079, GoFerm at rehydration and followed Travis Blount-Elliott's SNA protocol. Temp 64F. Each have 1 lb of pears added at 1.052sg. The CY3079 is now at 1.012 and is ready to cold-crash. The D47 is fermenting very slowly... (which I might ask about in another post).
Thanks!