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  1. Jun 14, 2019 #21

    Arcs

    Arcs

    Arcs

    Regular.

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    I always rehydrate my yeast now. Gives a better brew in my honest opinion, no matter what you are brewing. The sinking of it in my last wort was rather worrying but it kicked off more than fine at 23C and 7 hours in ;)
     
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  2. Jun 14, 2019 #22

    An Ankoù

    An Ankoù

    An Ankoù

    Landlord.

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    https://homebrewanswers.com/guide-to-wine-making-kits/

    Stabiliser: Wine stabiliser is added to the wine after fermentation to prevent re-fermentation in the bottle. Stabiliser is made from Potassium Sorbate and is stirred through the wine. A stabiliser won’t stop an active fermentation so must be added once fermentation is completely finished, prior to clearing and bottling. It will also help keep the flavour stable during long storage.

    Looks like you've got to get a very vigorous fermentation going, somehow, and then add your "stabilised" wine to it little by little. I'm not a winemaker so can't really suggest the best way of doing that- perhaps start another kit and get it really going. The sorbate in the first one should stop it spoiling.
    If anyone suggests boiling it, don't do it. The decomposition products are not good.
     
  3. Jun 15, 2019 #23

    Chippy_Tea

    Chippy_Tea

    Chippy_Tea

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    I had to make a blow off tube because of the vigarous fermentation I didn't know it was the yeast I just thought it was the way they are.

    Still going like a steam train this morning.
     
  4. Jun 15, 2019 #24

    Chippy_Tea

    Chippy_Tea

    Chippy_Tea

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    Thanks but I didn't need to do that did you read post 18?

    .
     
  5. Jul 6, 2019 #25

    Chippy_Tea

    Chippy_Tea

    Chippy_Tea

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    Late update.

    It turned out fine and didn't seem to take any longer than when you use yeast instead of stabiliser. wink...

    .
     
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