I have this melomel (honey, peaches, kiwi, strawberries, raspberries, nottingham ale yeast) I started 2 weeks ago, this morning the gravity read 1.022 which is where I would like it to stop. I skimmed off the fruit with a sanitized spoon, degassed for about 3 minutes and then added 3 campden tablets for the 3 gallon batch.
I can't cold crash as the bucket will not fit in my refrigerator.
This was almost 12 hours ago and it is still bubbling through the airlock at a pretty good rate. I know this can just be C02 coming out and the only way to know is to take gravity readings. I will check it again tomorrow.
Is there anything else I can do to stop fermentation? I do plan on aging this for a year but I would rather not have to back sweeten.
I didn't take an OG reading but since Nottingham quits around 10-11% from what I understand it has to be running out of steam soon anyway with 12 pounds of honey and 11 pounds of fruit