Originally Posted by Lcasanova
No, I think I like this one better. Since you kegged it I guess the sweetness came through. I doubt I could add concentrate like that to bottles without them exploding, would probably have to backsweeten. I need to get my hands on a keg and a kegerator and do this.
Not to deter the kegerator idea since it is the best idea out there for time savings, but you can also just kill the yeast with some potassium metabisulfite and then put as much sugar as you want in there. You would have to drink it still from the bottles, but it's an idea.