A couple of questions:
1.) Has anyone made a "light" Skeeter Pee, i.e. around 10-12 Plato? If so, did you change anything about the recipe other than the amount of sugar, and how did it turn out?=QUOTE]
I was also thinking somewhat along these lines, but more so like starting the recipe as normal, and stopping the fermentation in the 1.015-1.020 range, instead of drying it all out, and backsweetening the final result. First question would be, is it difficult to stop an active fermentation with the sorbate alone, or would I have to crash cool it as well? If this would work, I guess my process would be like this:
1. start recipe as usual.
2. check gravity, taste sample, is it in the desired range, sweetness level?
3. If so, kill the yeast, and allow time for yeast to drop out.
4. Rack to keg and carb.
Like many of you, I am looking for ways to remove steps, and since I don't need 10% ABV on tap, (no good usually comes from that
) losing a couple %, skipping the backsweetening step, and not having to wait as long to get this in the keg seems obvious. Is/has anyone been doing this themselves, how has it worked for you? Or, if not on has/is, do you think it would work?