Best way to kill yeast?

I am looking into the future and see SWMBO saying that she want's the apfelwein to be sweeter.

What is the best way to kill the yeast?
A little potassium sorbate and some campdens?

 

Most folks who are interested in sweetening the final product will add some unfermentable sugars to the Apfelwein, i.e. Splenda or lactose. do a little poking around the thread(early on I believe) and you'll find out how they did it.

 

I used a half pound of lactose in mine...came out perfect...Not too sweet and not to tart.

 

Sorta on the same subject............does anyone know if Xylitol or Sorbitol are fermentable? I found on wiki about xylitol saying "Recent research[8] confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then "starves" harmful micro-organisms, allowing the mouth to remineralize damaged teeth with less interruption. (However, this same effect also interferes with yeast micro-organisms and others, so xylitol is inappropriate for making yeast-based bread, for instance.)"

So I'm guessing no on Xylitol, but would I still be able to naturally carb with it I wonder>?

 

Campton won't kill brewers yeast but Pot Sorbate will.

I use campton to kill natural yeast when doing fruit wines, and use it to neutralize
chlorimines in my municipal water, so it don't affect my brew.

 

Splenda......available in Vegas!!!
I didn't even think of that.
Thanks.