How To Stop Wine From Fermenting In Easy Ways

How To Stop Wine From Fermenting In Easy Ways?

To start with, how to stop wine from fermenting?

Sulfite additions and prolonged cooling of the wine to below freezing (22°F/-6°C for a wine with a 13% alcohol by volume) are the two simplest ways to stop fermentation. Misinformation abounds, much of it recommending adding sulfite to stop fermentation by no other means than that. The quantity of sulfite needed to stop an active fermentation depends on the amount of active yeast present, but almost always, the amount of sulfite needed to stop an active fermentation at room temperature would have a negative effect on your wine. Keep in mind that after sulfiting, the wine needs to cool down.

Detailed instructions on how to prevent wine from fermenting are provided further down.

How To Stop Wine From Fermenting?

Stop Wine From Fermenting With Cold Shock

Although the technique is very straightforward, it is not as trustworthy as the previous one. Basically, you have to cool your wine down to a level where the yeast stops fermenting and settles to the bottom of the demijohn.

Follow these instructions to stop the fermentation:

  • Place the wine in a very cold space or a refrigerator, between 36 and 50 degrees Fahrenheit, for three to five days. If you leave the wine in a cold warehouse, pay attention to the temperature at all times because it is essential that it stays above the freezing poi
  • During this period, the yeast will precipitate and the fermentation will completely stop. You’ll see the wine has partially clarified and the demijohn’s bottom is covered in sediment.
  • Rack the wine into a different sterilized demijohn to remove the sediment. A temperature of 61 degrees Fahrenheit or lower should be used for this procedure.
  • Put the wine in another sterilized demijohn after filtering it through a wine filter.
  • Check on the wine every day for at least a week while keeping it at room temperature. Repeat the procedure if you see any evidence of fermentation.

The drawback of this approach is that the fermentation may restart if some of the yeast is filtered out with the wine during the racking process.

Put some potassium sorbate in there to stop this.

Add Sulfites Into The Wine

Another great method for halting fermenting is by adding sulfites. 

Yeast knows to stop consuming the sugars when it detects extra sulfites. During the fermentation process, sulfites are naturally produced. To hasten the fermentation process’ end, you can also add more of them. 

One of the most typical sulfites you can add to wine is potassium bisulfite, but you must be careful with your ratios. 

To achieve the best results, adhere to the instructions on the packaging. Otherwise, you might end up ruining the wine by inducing an unpleasant reaction. The wine you’ve worked so hard to make might be wasted if you do this, which is not advised. 

Pour Extra Alcohol To The Wine

Your wine can’t become too alcoholic because yeast will naturally stop the fermentation process when it has between 14 and 16 percent alcohol content. By blending in additional booze with the wine, you can sometimes stop the progression.

Other finished wines and vodka are common options. Grape distillates are yet another common option. It would be beneficial if you could use alcohol to bring your wine’s alcohol content to the proper level without overpowering the flavors you want to preserve.

Finished wines are finished wines that you’ve blended with the wine you’re currently producing. This opens up the possibility of creating well-liked blends and enables you to incorporate a great wine into what you’ve created. 

Pay attention to the amount of vodka you add when mixing it with the wine. The flavor and aroma of the wine can be adversely affected by too much vodka. Any good thing can become bad if it is present in excess.

In the event that you opt for grape distillate, you ought to check the quantity and variety of grapes used. These have the potential to change the final wine’s flavor and produce a variety of sub-flavors.

A new blend can be made and the flavor can be improved by using finished wines. This process stops fermentation, adds more alcohol to the wine, and introduces a variety of new flavors that you can taste. 

Filter The Sediment Out Of The Wine

At times, yeast and other sediments become trapped at the bottle of the wine fermentation tanks. The sediment can be simply filtered out to reduce yeast content and halt fermentation. It’s also a great way to make wine smoother and clean the wine’s storage container.

You’ll need some cheesecloth, a fresh basin, and some time to filter your wine. That’s how easy it is! 

Wine should be tipped out and poured through cheesecloth. You can re-store the wine in its storage container after it has been filtered and store it there to complete the aging process.

To get the best results, it’s advised that you combine this strategy with the others on this list. Filtration can be used to get a head start while you get ready to use the various techniques here, though. 

A great chance to taste the wine and see how it has changed can also come from filtering. It can reveal a variety of wine problems and give you the opportunity to fix them before the wine is totally beyond repair. 

Pasteurize Wine To Stop Wine From Fermenting

Your wine will stop the fermentation in its tracks if you heat pasteurize it. Too much heat can have the same effects as extremely cold temperatures, which stop fermentation and kill yeast. Additionally, pasteurization can eliminate additional bacteria that may have appeared in your wine.

The wine bottles must first be added to the pot with the water already heated. Allow it to soak in the warm water for 10 to 20 minutes while being careful. The wines should then be removed and allowed to cool again. Continue the process after returning the pasteurized wines to their storage location. 

The wine should be heated to a temperature of between 130 and 150 degrees Fahrenheit (54.44 and 65.56 degrees Celsius). This will keep the wine’s alcohol from causing a fire or harming the finished product that you’ve been working so hard to create. 

Additionally, it can improve the flavor of your wine or assist in cork settling in the bottle. By using air pressure like standard canning procedures, it can produce a fantastic seal.

Stop Wine From Fermenting Through Pasteurization

Pasteurization is probably the most effective way to eliminate wine yeast.

It is sufficient to heat the liquid above 104 degrees Fahrenheit to stop wine fermentation because yeast normally dies at those temperatures.

Here is how to stop fermentation using this technique:

  • Put the wine in a pot that has been sterilized.
  • Wine should be heated to 158 degrees Fahrenheit and held at that temperature for 10 to 20 minutes. This will eliminate all living things in the wine, including yeast and other organisms.
  • As soon as you can, cool the wine to between 50 and 61 degrees Fahrenheit.
  • The wine should be immediately bottled and hermetically sealed.

As an alternative, you could rack the wine straight into the bottles, pasteurize them, and then cap them.

The drawback of this method is that it is challenging to keep the temperature constant for 15 minutes and that it is challenging to cool the wine quickly enough.

The wine’s flavor will change as a result of this process, so to be effective, you should try to limit the wine’s exposure to the environment after pasteurization.

Stop Wine From Fermenting With Alcohol

The easiest way to stop fermentation in winemaking is probably this. But in order to avoid ruining our wine, it calls for expert blending knowledge.

When the alcohol content reaches about 16%, as we previously mentioned, yeast stops functioning.

Actually, the alcohol content can range from 14% to 18% depending on the yeast strain.

Therefore, you can stop wine fermentation by simply fortifying your wine by boosting its alcohol content. 

This is how to do it.

  • To completely clear the wine of any sediment, rack it into a demijohn that has been sterilized.
  • Get the wine’s alcohol concentration to around 16% by adding more alcohol. It should be brandy, vodka, or grape distillate.
  • If fermentation doesn’t start after another week, leave the wine alone. If not, rack the wine again before proceeding with the bottling.

The drawback of this approach is that, if vodka is used, the additional alcohol will give the wine an unpleasant smell in addition to changing the flavor.

Do Several Of The Above In Combination To Stop Wine From Fermenting

The best way to prevent the yeast from fermenting is to combine a few of the aforementioned methods. You’ll get better wine in the end because more yeast will be removed. 

The Best Way to Stop a Fermentation See how to halt or stall your wine’s fermentation by watching this video.

You can use a safe combination of the aforementioned suggestions to get the best results, even though some of these shouldn’t be used in tandem. You can use these techniques effectively thanks to a wealth of resources.

You could, for instance, pasteurize your wine, remove the sediment, and then add a specific amount of alcohol to the mixture. As an alternative, you could cold treat the wine, add sulfites, and filter the sediment out. 

To get the wine to where it needs to be, you should also employ these techniques. It might result in a better product for you. To finish a bottle of wine, some of these techniques, such as the filtration procedure, are required. 

Filtering gets rid of all kinds of sediment, junk, and other fermentation-related leftovers. If you want a wine that is completely clear or want to stay clear of other sediment-related problems, it is ideal. These could include the growth of mold and other bacteria, which could harm your health or ruin your wine.

The most reliable and consistent way to stop fermentation in wine is to use a combination, but if you want to save time, you can also use just one of the suggested methods. 

How To Stop Wine From Fermenting In Easy Ways
How To Stop Wine From Fermenting In Easy Ways?

What Is Wine Fermentation?

Wine grapes are crushed after being harvested in order to obtain their juice, which will later ferment into wine.

When yeast consumes sugar, it breaks it down into roughly half CO2 gas and half alcohol by weight, which is the process of wine fermentation. You can use this yeast or just the naturally occurring yeasts associated with grapes that are carried by air.

Wine becomes drier as its alcohol content rises and becomes sweeter less frequently. The amount of available sugar determines how much alcohol will be present in the finished wine at the end of the fermentation process.

Because many grapes have lower sugar content than others, it is crucial to harvest your grapes at the proper stage of ripeness. Primary and secondary fermentation are two separate phases that occur during wine production.

Primary Wine Fermenting

Due to the possibility of an open fermentation vessel, primary fermentation is also known as aerobic fermentation. The growth of yeast cells depends on and benefits from this air. The first three to five days of the process are typically dedicated to primary fermentation.

In the first few days, the fermentation will be active to a degree of about 70%. During this phase, there frequently occurs a significant amount of foaming.

Secondary Wine Fermenting

The secondary fermentation phase will account for the final 30% of fermentation. In comparison to primary fermentation, this fermentation stage moves much more slowly.

Depending on the amount of nutrition and sugars still present in the wine, secondary fermentation can last up to one or two weeks. Given that this stage is an anaerobic fermentation, there should be little exposure to air during it.

The yeast will devote all of its energy to producing alcohol as a result of the reduction in air exposure, rather than concentrating on growing. Simply air-locking the wine fermenting vessel will keep the amount of exposure to air to a minimum.

When Does Wine Fermenting End?

When the wine turns completely dry at 0 degrees Brix or reaches the desired level of sweetness or astringency, fermentation is said to be finished.

Typically, the alcohol content of dry wines falls between 0.2 and 0.3 percent, off-dry wines between 1.0 and 5.0 percent, and sweet wines between 5.0 and 10 percent.

To reiterate, the goal of the wine fermenting process is to increase the wine’s actual alcohol content by allowing yeast to consume sugar and convert it to alcohol and CO2 gas.

Wine fermenting determines how sweet or dry your wine will be. Because of this, knowing when to stop is crucial, and stopping effectively may be the biggest challenge you face when making wine.


So, how to stop wine from fermenting?

Wine fermenting happens whether you make it at home or in a larger facility, so understanding how to stop it is crucial.

Utilizing a technique to stop the fermentation process that you are familiar with and comfortable with is crucial because the fermentation process can make or break the wine you have made.

All of this determines how sweet or dry your wine will be when it is finished.

You should wait longer to stop the fermentation process for a dryer wine and vice versa for a sweeter wine. Fermentation will eventually come to an end on its own, but you can control it by pasteurizing, adding alcohol, or applying a cold shock.

Always select the technique you feel you can handle to produce the final taste and aroma you desire for your wine.

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