Re: Yup, messed up again...
Or measure all gravities at or near 60 degrees and never worry about temperature correction again (that's what I do). If the wort is hot, I put the hydrometer jar in the frig and take a reading when it is near 60. The added benefit is that is really close to most pitching temperatures anyway. If the must it too heavy do a volume calc, and add boiled and cooled water to lower the SG. If too light, do a volume calc and add more honey. Or dont worry, relax and have a homebrew.
Originally Posted by Acebird
Stopping fermentation w/o chemicals? 2 things come to mind: radiation treatment and pasturization. I am sure your fear of chemicals extends to radiation as well, plus it is impratical, so we wont go there.
Pasturization works, but most people claim that it degrades the taste of the final product so they wont do it. You also have to be really careful about creating "bottle bombs" if you dont kill all the yeast. Personally, I would never try it for both reasons stated above (and I have scars to remind me about the exploading bottles).
Why would you want to stop the fermentation anyway? Why not just let it finish out and drink what you get? It's not like it is going to get any worse. If it fininshes too dry for your taste you can always add lactose to sweeten it up. That is of course you do not consider lactose to be a chemical.
Honey Badger Don't Care ಠ_ಠ ~=[,,_,,]:3