The bottle will blow before the cap!
Steve
stilettorain wrote in message ...
>Wow,
>Thanks everybody. Some really good suggestions here. I'm thinking, the
>cold stabilization idea may be the best for me. I may also bottle in 22
oz.
>beer bottles so if I do have some blow outs, it's just a cap, not a glass
>bottle that explodes.
>Thanks again.
>Nate
>
>
>"William Frazier" > wrote in message
...
>> stilettorain wrote "I recall from a brewery tour, that some beer brewers
>> > filter their beer to 3 microns to remove active yeast, but is that
>> possible
>> > at home for wine?"
>>
>> Nate - You need a finer filter than 3 microns to remove yeast and it's
>buds.
>> I would use a 0.45 micron absolute membrane filter or one with even
>smaller
>> pore size. To stop fermentation in a wine with residule sugar first
chill
>> it to freezing temperatures, then rack off the settled material. It's
>> important to use a yeast that is easily stopped by cold temperatures such
>as
>> Epernay 2. If the wine is very clear once it warms back up you can add K
>> sorbate to block further fermentation. If the wine still has some haze
>> following warm up you may need to repeat the chilling/racking step to
>remove
>> more yeast before stabilizing. If you have suitable equipment [several
>> hundred $] you can sterile filter the sweet wine, after chilling/racking,
>> instead of adding K. sorbate. But you need very good technique to avoid
>> contamination of the filtered wine with yeast cells floating around your
>> basement winery.
>>
>> Bill Frazier
>> Olathe, Kansas USA
>>
>>
>
>