Recently had, IMO, an excellent draft Honey Wheat at Whole Foods (yes, Whole Foods!). As I enjoyed the brew I realized there was a nice honey aroma and flavor, but none of the additional alcohol caused by the honey. In the past when I've added any additional sugars (honey or fruit) in the secondary it caused additional fermentation and additional alcohol.
I know I can add chemicals to the secondary to stop or at least limit the yeast, but if I do add these chemicals how will I then be able to bottle carbonate the brew? Won't the yeast be prevented from processing the priming sugar and therefore prevent carbonation?
Any input is appreciated.
I know I can add chemicals to the secondary to stop or at least limit the yeast, but if I do add these chemicals how will I then be able to bottle carbonate the brew? Won't the yeast be prevented from processing the priming sugar and therefore prevent carbonation?
Any input is appreciated.
