Originally Posted by BugleBrew
I've been reading and I'm not sure that I've found the answer to this question. I'm going to be making a hard lemonade this weekend, and per some suggestions on this forum I would like to stop the fermentation before it is finished, but I'm not sure how to do that. Do I just add Potassium Sorbate? How much?
Triple brew day this weekend. Hard lemonade, Apfelwein, and a wheat beer. I guess I'm sad summer is almost gone!
You can try, by using campden tablets and potassium sorbate. I don't think it'll work though- it's a hard ferment to get started, but then stopping it is like stopping a train. You'd probably have better luck letting it ferment out, adding the campden and sorbate, and then sweetening it to taste.
The "dosage" is one campden tablet per gallon, and 2/3 tsp of sorbate per gallon, UP to 1.5 tsp per 5 gallons. Anymore sorbate than that, and you'll be able to taste it.