This stuff sounds great. I don't keg, so tell me if this would work.
I was thinking of back sweetening as stated, then bottling. After bottling, I will let it sit at room temp for a day or two then stick it in the fridge. This should make it partially carbed and partially sweet I would think.
Now, if I do this, would it ever be safe to take out of the fridge for an extended period of time? In other words, would this ever permanently stop fermentation? Maybe if I freeze it? (no idea what that would do to taste)
Oh, and I of course would then use no preservatives for this.
EDIT: Never mind, I just discovered the wonderful world of bottle pasteurization. Wish I would have known about this method earlier!
Last edited by dayflyer55; 08-25-2011 at 05:34 PM.