Yeah no matter how much you fine or cold crash there will still be yeast suspended. You will need to use potassium sorbate like doggage said to inhibit the yeast. If you want it sparkling then you are out of luck unless you use an non fermentable like lactose or maltodextrin. Then you might change the mouthfeel a little bit.
I don't think you will have enough sulfites to halt fermentation of newley added juice unless you add more sulfites than what may have naturally occured.
Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.
Originally Posted by Duckfoot
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...
Life is good...