Originally Posted by YooperBrew
You can chill the fermenter, too, to try to stop it. The problem is that when it warms back up, it will probably start back up again.
I've been using that to my advantage, too. I've been making some sort of "summer refreshment" batches lately that are treated like hard lemonade in that they are consumed right after fermenting, but I am using all sorts of juice concentrates from the store. My favorite so far is the old orchard Apple/Kiwi/Strawberry, wow was that good. I bet it would make a great proper wine also.
Anyway, for these short life drinks I've taken to saving 2 liter soda bottles, using one can of juice concentrate and preparing in the container as directed, adding around 4 oz of sugar to up the alcohol, and a little yeast nutrient. When I've consumed one batch I have started adding juice right back to the yeast that has settled, and it jumps right back into fermentation right away. I only do this once though because I'm afraid of contaminates.