So, I am making some Puerto Rican Maví. Basically, it is cane sugar, water, and spices. It is typically drunk when it is still fermenting so that it is sweet and fizzy. However, this is a problem if I want to bottle it. The OG was 1.067, and right now I'm guessing it's at 1.020 and still going. Is there any possible way I can stop the yeast to preserve the sweetness, but still bottle carb?
I guess the first option is to use Campden tablets to kill the yeast. However, then I couldn't bottle carb. I would have to add yeast at bottling, and that would probably result in bottle bombs since there would still be a lot of residual sugar.
I could also just let it completely ferment out, then add some bottling sugar and splenda to get the sweetness back. However, I'm concerned that it will just be too dry on the palate by then.
Anybody have better suggestions or comments?
I guess the first option is to use Campden tablets to kill the yeast. However, then I couldn't bottle carb. I would have to add yeast at bottling, and that would probably result in bottle bombs since there would still be a lot of residual sugar.
I could also just let it completely ferment out, then add some bottling sugar and splenda to get the sweetness back. However, I'm concerned that it will just be too dry on the palate by then.
Anybody have better suggestions or comments?