Quote:
Originally Posted by Yooper
....Wait until fermentation is done, stabilize, and sweeten to taste. Then bottle. It's actually also the easiest choice, too.
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thats the easiest way of doing it ,tho you need to wait till yeast drops out and rack it off as much yeast as you can. its important to have as little yeast left over as possible before you stabilize.
however if the yeast won't stop due to residual sugers and its going over its normal alcohol tolerance, you can cold crash it. basically cool it well down past its minimum temp and fermentation will slow and usually stop. keep it cold and let yeast settle out (or use finings) and then rack it off the yeast.
the stabilize, while its still cold, to stop the remaining yeast reproducing when it warms back up to room temp.
as you can guess you need a good chiller for doing that.
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