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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.
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.
