I am working on my Belgian Red-ish clone and added some of the Tart Cherry Concentrate to secondary in the oak barrel. Now fermentation is taking off again. I was wondering if I should do something before adding the rest of the concentrate to allow the sugars to not be eaten up. I read somewhere about using campden tabs? Also, If I do something to stop the yeast, would I have to Keg first, then bottle with a beergun ? Thanks.
To clarify.: Is there any way to stop the yeast from eating the sugars from the Tart Cherry Concentrate?
You can stop the yeast with potassium sorbate. I don't think they donthatnin Begium. The fermentation in a framboise barrel that I saw was rocking!
Cold crash and fine with gelatin. Then add campden and let sit for 24-48 hours. Bottle with fresh yeast to carbonate (or keg).
The added yeast will eat the sugars. How will that achieve back sweetening? Cherry concentrate has a high sugar content, so bottle bombs could happen.
I misread and thought he just wanted to keep the bacteria and brett from putting in more work. If he wants to keep the sweetness as is he would have to keg or let the bottles sit with fresh yeast long enough to carbonate and then heat pasteurize to stop further fermentation in the bottle. Sounds like OP has kegging ability so that is by far the easier approach to carbonate.
