Beesource Beekeeping Forums banner
1 - 1 of 1 Posts

· Registered
185 Posts
you have two options.

first you can add more honey to max out the yeast alcohol tolerance.

second you can make it as strong/weak as you want. let it finish out and use potassium metabisulfite and potassium sorbate. these are the same chemical wine makes use to prevent fermentation from restarting after sweeting wine.
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.