Hi....I have a labrusca type wine that has been in carboys for 11
months and I need the glass soon for the fall.As it is slightly high in
acid I would like to balance it a bit By sweetening with sugar
syrup.What is the chance of refermentation at this stage? I would like
to avoid sorbate if possible but its not a big deal if I must use
it.Would the yeast be dead?......andy j

There are no quarantines. It probably would not restart, but ...

When I sweeten, I use sorbate, regardless of how long it has been.

Ray

> wrote in message
ups.com...
> Hi....I have a labrusca type wine that has been in carboys for 11
> months and I need the glass soon for the fall.As it is slightly high in
> acid I would like to balance it a bit By sweetening with sugar
> syrup.What is the chance of refermentation at this stage? I would like
> to avoid sorbate if possible but its not a big deal if I must use
> it.Would the yeast be dead?......andy j
>

> What is the chance of refermentation at this stage? I would like
> to avoid sorbate if possible but its not a big deal if I must use
> it.

If you really don't want to use sorbate (and assuming you don't have a
sterile filter) you could chill the wine, ensure minimal lees, (tight
filter if possible) and hit with a good dose of SO2. Still no garantee
of avoiding a re-start but that's the best you could do in your
scenario.

Ben

inactive yeast???

for more than a year i have been turning grape juice into wine with the same
yeast package i started with. In this time I have produced many gallon of
wine along with many loaf of bread with excess yeast produced in the
process.

that sludge you get at the end of fermentation, it makes nice bread I can
tell you that for sure!

--
billb

How exactly are you keeping the yeast alive and reusing it? Friend was
just askign me how to go about doing this a week or two ago, and didn't
really find a good answer for him searching the web. So any help you
could give on this would be greatly appreciated, thanks.

Joel

billb wrote:
> inactive yeast???
>
> for more than a year i have been turning grape juice into wine with the same
> yeast package i started with. In this time I have produced many gallon of
> wine along with many loaf of bread with excess yeast produced in the
> process.
>
> that sludge you get at the end of fermentation, it makes nice bread I can
> tell you that for sure!
>
> --
> billb

> How exactly are you keeping the yeast alive and reusing it?

real simple, i pour some of the sludge from the current batch into the juice
for the next batch. the rest i keep in the fridge for breadmaking. the
bread is slightly purple but tastes great.


--
billb
"etp777" > wrote in message
ups.com...
Friend was
> just askign me how to go about doing this a week or two ago, and didn't
> really find a good answer for him searching the web. So any help you
> could give on this would be greatly appreciated, thanks.
>
> Joel
>
> billb wrote:
> > inactive yeast???
> >
> > for more than a year i have been turning grape juice into wine with the
same
> > yeast package i started with. In this time I have produced many gallon
of
> > wine along with many loaf of bread with excess yeast produced in the
> > process.
> >
> > that sludge you get at the end of fermentation, it makes nice bread I
can
> > tell you that for sure!
> >
> > --
> > billb
>