enough to kill the yeast, you have nothing to worry about. After the wine
clarifies in the fridge, pour it into another container being careful not
to disturb the sediment in the original bottle. If the yeast is still
alive it may start fermenting again. If this happens you need to either
leave the ez cap on the bottle, or periodically open the bottle to let the
gasses escape. I've seen bottles with regular caps on for days in a warm
room without bursting but there is never a guarantee.
As far as a campdem tablet's flavor, I don't know. I've never
added chemicals to my wines.
At 08:36 AM 8/26/2005 -0400, you wrote:
>What sort of effect will the chemicals have on the taste of the wine?
>I also am planning on taking some of mine on a upcoming trip and will
>not be able to keep it refridgerated. I am new to all of this and my
>first 3 bottles will be ready this weekend. Any other helpful tips
>would be greatly appreciated also. Thanks!
>
>Tammy
>
> >
> > Message: 2
> > Date: Thu, 25 Aug 2005 08:31:13 -0800
> > From: Steve
> > Subject: Re: Stopping fermentation
> >
> > Yes, a campdem tablet will work fine, but you'll be adding
> > chemicals to your brew
> >
> > At 05:42 AM 8/25/2005 +0000, you wrote:
> > >I know the instructions say to put it in the fridge, but that seems
> > >like a short term stop. If I add a campden tablet to my cider/wine,
> > >will that stop the yeast to the point that I can glass bootle my
> > >beverage and store at room temp, without making a glass grenade?
> > >
> > >I would like to be able to take my beverage on camping trips and to
> > >give to friends without wasting or endangering anything.
> > >
> > >Willum
>
>
>
>
>Yahoo! Groups Links
>
>
>
>
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ORGINAL POSTER: steve
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