How much brandy to kill the yeast in my wine?
Hey there,
IVe decided to go with brandy to finish off the fermentation of my wine, to keep it from starting again from sweetening.
But Im afraid I dont know how much I should use (per gallon) and dont know how long I should wait before racking it after I add it.
Also , the type of brandy that works best?
but how long do I leave it sit before racking after I add the brandy?
Tagged with: brandy • fermentation • wine
Filed under: All Things Wine
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Raise alcohol level over 17% and all should be dead. Most yeast cant survive over 15%. It depends on the current alcohol levels of your wine is. Either way, this will make a fortified wine, and will have a lot more heat from the alcohol. You will need to balance with higher sugar levels, which can also be accomplished by adding more unfermented juice (called sus reserve). You will have to do a lot of math.