Camden tabs in TC

[irishbrew]

Hey guys, I did a batch of turbo cider last week and racked it last night.

I racked into a secondary FV and one DJ along with 1 camden / gal. I racked at 1020.
The TC is still bubbling and the gravity is at 1016... Is this normal?
The TC is still in a room @ 20 deg/C
I wanted to stop the fermentation, or at least stun it...

Maybe if I moved it to an outside cold area it would help?

Many thanks,

Ben.

 

[tubby_shaw]

It can be quite difficult to stop an active fermentation at such relatively high gravities.
As you say in your post the best way is to chill as cool as you can and drop as much yeast as possible out of the brew, then add sodium met and potassium sorbate.
Another route is to filter the brew to remove the yeast but in my experience this is a royal PITA as the CO2 bubbles formed on the filter media cause all kinds of problems.

 

[irishbrew]

OK thanks for the advice!

Did I read somewhere that if the brew is over 26 deg/C that the yeast dies?
Maybe heating the brew would kill it? Or does that have adverse side effects?

Ben.

 

[tubby_shaw]

Heating the brew to 50C will kill the yeast for sure :thumb: It's a sort of pasteurisation process
But if there is still a lot of yeast in suspension you run the risk of passing some rather nasty off flavours into the final brew as the yeast cells rupture and die.
Try an experiment, put half a pint into a small pan and heat to 50C. Chill it rapidly in the fridge or freezer, take the cider off of the sediment that has formed and drink. If it tastes ok to you do a bigger batch :thumb:

 

[irishbrew]

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