I've experimented with a few variables on Ed's Apfelwein with limited success. It's way to dry for my liking. I actually have some 10 month old on tap right now. Now, I have 3.5 gallons of Grape Juice, 1 Gallon of apple juice and 1.75lbs of dextrose. I want to stop this fermentation around 1.008 to keep some of the grape flavor and some sweetness. After reading the cider experiments thread, I believe I can stop the fermentation by racking and crash cooling my pasteurized juice. Has anyone used only or mostly grape juice and or anyone tried to stop fermentation in this way? Apparently Kevin got this to work using US-04 and pasteurized juice.