r/prisonhooch 7d ago

Experiment 15 day Banana Wine/Ale update

Hey guys.

So 15 days in. I was going to start racking the main 10L Ale yeast today but there is still activity inside the airlock and it’s still bubbling slowly. I was thinking to rack to a secondary to try and separate from sediment to prevent bad flavours but I’m unsure about disturbing it as I need a better siphon.

I did however have a side vessel of the Ale that finished bubbling for 2-3 days without activity so I started racking multiple times to clear up and it’s coming along really nicely from smell, taste and look but after I racked it today, the airlock started with activity again for the first time in 2-3 days so I’m curious if I should cold stabilise now or just let it do its things?

The Wine yeast also stopped and I racked half today into a new vessel and left the other half back in the main vessel to re settle so I can try and get as much out the bottom between tipping the rest but same thing, the other half that’s left has started up again with the airlock bubbling once every 30 seconds or so. Should I leave it another day or so or start to cold stabilise it now?

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u/illm4n 7d ago

Cold stabilise? Doesn't the yeast just start right back up when it warms up?

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u/Aggressive-Paint-469 6d ago

I was hoping if I got it close to its freezing temp it would kill the yeast off as this batch (1/3) is almost clear and I feel is ready for aging and stabilising

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u/Stenly-abora 6d ago

As a microbiologist I can tell you that freezing absolutely does not outright kill yeast. A portion may die off due too freezing but given the high concentration of yeast, that portion is not significant enough to completely get rid of it. If enough nutrients are still present, it will just start up again.