StillSmart

Here I go again -
Do any of you ever use some means of curtailing a ferment, please?
From wine making I know that sorbate, for example, can be used to achieve this.
Would this work on a distilling wash?
I ask because I have 2 washes down, 1 @ day 43 the other @ day 42, SGs @ 998 and 994 respectively, both quietly still kicking the airlocks. Both were said to be 10 - 14 day ferments. During the period of these ferments the temperatures have never dropped below 25 degrees.

I use camden tablets when this happens, if degassing does not fix it. My assumption has always been that something other than yeast is at work.

Chuck

I would rack them off to another vessel,and watch activity die.
It usually does.
If it didn't, I would start scripting a zombie yeast movie.....
Robert.

My experience is that there is a lot of gas trapped in the lees at the bottom and slowly gets released when the ferment is over, this release gives the impression that the wash is still fermenting when in fact it is not.
To check this out I use the same method as EasyDrinker and rack the wash off the lees and
Degass and put it somewhere cold.
If it truly finished you will soon know.

Thank you Chuck, Robert and Brian for those responses - it's pretty clear now what I need to do.
I omitted to say originally that both washes are better then 13%AV, which is why I don't need them any higher, if indeed they are fermenting rather then slowly degassing.
Cheers people.

Peter

Be wary of using any sulphur based products prior to distilling. Many years ago I stopped a wash and the sulphur came through on the run. It tasted acidic, not pleasant at all.

I now go by time, my fermenters have a luggage label attached with the start date on them. Washes are anywhere between 5 to 10 weeks old when run, depending on whether I have a break from drinking or not. The last week is spent in the kitchen to let it settle after being moved. They all bubble that final week, no never mind to me.

Thanks for that heads up John51.
That sort of information is handy to be aware of.