DrinkaBilly
Member
Has anyone heard of stopping a fermentation with rum or other liquor? This is an idea... and probably a bad one. Might taste awful >;(
But the idea being that the rise in alcohol level will kill off the yeast but still might preserve the carbonation level desired.
Is this true? Has anyone heard of this?
But the idea being that the rise in alcohol level will kill off the yeast but still might preserve the carbonation level desired.
Is this true? Has anyone heard of this?