could a person kill off the yeast before backsweetening by heating the ( in my case twisted tea) before adding the sugar? Would the high temps kill the yeast?
Not planning on carbing it, so having any beasties left is a non issue.
just thinking, why couldn't you heat it to a temp to kill the yeast, cool it, then backsweeten and bottle?
what temp would you need and is it feasible?
I know you can add chemicals to stop fermentation, just thinking a different route.