Originally Posted by DashCooper
the only other way I could think to do this is to know what alcohol tolerance would kill off the yeast and start with a gravity that would leave a desired amount of sweetness after yeast depletion.. but who can guess that?
you're right it is tough to guage exactly since the yeast don't have an on/off switch at their published tolerance level, but this will assist you in other ways.
If the yeast are at the edge of their tolerance and fading out, then slowing/stopping them where you want to becomes more plausible. like if you start with an OG of 1.12 and wanna keep it a sweet mead with around 14% abv, using lalvin D47 at an SG somewhere around 1.02 it's gonna be lagging out and easier to cold crash/stabilize into submission (may just stop on it's own and really just need racking/time to clear and bottle) but if you use something like EC-1118 which can take an OG of 1.14 down to sub 1.00, then it is still going to be going strong where you wanna try to slow/stop things and less receptive to your attempts to kill it.
Personally not a fan of the pasteurization idea, seems to defeat the purpose of starting with the no heat/boil method if at the end you are going to heat it up at the end