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I'm using Red Star champagne yeast to brew natural sodas, but I'm stuck on one issue:

After the room-temp fermentation I move the (2-liter soda) bottles to the refrigerator (38°F) but the fermentation continues at about the same pace. The bottles show significant bulging after just 8-10 hours.

Should I switch yeasts or is there something else I can do to slow the fermentation so that I can safely move the product into glass bottles?

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The thing about champagne yeast (and other wine yeasts) is that they have been selected to eat a lot a of fermentable sugar with little nutrients around. Another facet of this is, even though the yeast is recommended for a particular temperature doesn't mean it won't ferment outside that range, or wake up later to finish the job.

As long as there is live yeast and a bunch of sugar around, you can't really "safely move the product into glass bottles". There's a reason champagne bottles are so heavy, and the cork is held in with wire!

People that make hard cider have similar problems, maybe their methods would work for you.

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It's possible that the yeast isn't going to sleep fast enough. You could try putting the bottles into the freezer for a short time before refrigerating in order to reduce the temperature rapidly.

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  • It is still happening after a few days in the fridge, though. Is this strain of yeast really cold-tolerant? – Mr. Mascaro Apr 23 '15 at 22:18
  • Thats a good point.. from what I can see online is the low range of that yeast is 59F which is still a decent difference to 38F. Have you tried putting some in the freezer? – fitzy101 Apr 23 '15 at 22:24
  • Not yet, but I'll try that. – Mr. Mascaro Apr 23 '15 at 22:25

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