stopping fermentation

[leondz]

I'm making ginger ale with champagne yeast and want stop stop 5 gal of it about now - what's the best way?

 

[Wez]

drink it :thumb:
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I think one of the wiser wine makers amogst us will advise using a campden tablet (or a part of one) but I'm not sure so hopefully someone will be along shortly

 

[leondz]

There's still 30 pints left, it's running away too dry and I'm away for a week tomorrow - not sure how my packing will look after emptying the lot! Potassium sorbate only kicks in when the brews are strong so I'm betting on some sulphites too :) Not sure though, and I've no idea how much would be needed :wha:

 

[wurzel]

Rack it and add 5 crushed campden Tabs or 1/4 tsp of SM and 2 tps of PS...that will stop it!

 

[kevwenno]

Or put it in the fridge to make the yeast dormant, then drink or rack off.