Stopping Fermentation?

[Ryue]

Hey guys,
So I am new to brewing and new to the forum and I was wondering how I can stop fermentation to have a lower abv%? I have read about "cold shocking" but it doesn't sound reliable... Anyone have an experience or advice on the subject?

On a different note, my first attempt is a Elderberry mead, which is happily bubbling away!

 

[yourlastchance89]

Invest in a filtration system and run the beer through sterilizing micron sized filters when you wish to stop fermentation. Or for a lower abv just use less grain

 

[Yooper]

Invest in a filtration system and run the beer through sterilizing micron sized filters when you wish to stop fermentation. Or for a lower abv just use less grain

Well, mead doesn't use grain, so that won't work.

Using the term "brewing" here makes it sound like it was something being brewed, but it sounds like mead and not brewing at all.

Stopping an active fermentation is like stopping a freight train- you may be able to do it, but maybe not.

For a lower ABV for the next batch, start with less honey and that will do it.

For this batch, it really depends on how active the fermentation is, what the current ABV is, and what the yeast strain's alcohol tolerance is, as well as the yeast strains temperature tolerance. Some yeast strains don't mind being put in the fridge very much and will still ferment but may put out off flavors from being stressed.

 

[Newsman]

K-Meta and K-Sorb MAY help as well.

 

[RPh_Guy]

A local meadery offers all their meads lightly sparkling & at 6% ABV. They are all very drinkable. My favorite was a dry-hopped blackberry mead.

Ferment just enough honey to get your desired ABV.
After that you have options...
1.Cold crashing/racking is reliable but some yeast strains are less susceptible to it.
2.Stabilizers (as mentioned by Newsman). These can add unwanted flavors.
3.Filtration (as mentioned by yourlastchance). May be pricey for starting out.
4.Pasteurization.... Basically heating your mead just hot enough to kill the yeast. You may lose some aroma or modify flavor a bit.
5.Non-fermentable sweeteners (e.g. Stevia) can be used if you don't mind the flavor.
6.Some source of sugar can be added at the time you drink it, rather than when you bottle it.

After options 1 through 4 you can backsweeten (e.g honey, fruit juice, etc), assuming you want a sweet mead. If for some reason you don't want to backsweeten, you could simply ferment a high ABV sweet mead and then dilute it (still need one of options 1-4 to prevent restarting fermentation).

I hope this sums it up nicely. Someone chime in if I forgot something.

Cheers

 

[Ryue]

Thanks for the feedback, guys!
I beg your pardon, like I said I am new to the scene and thought the term "brewing" applied to anything that is not distilled.. I am indeed making mead, is there a term for making mead other than just "mead making?" Lol
I am attempting to go the route of all natural, the way the ancients would have, albeit with a couple modern conveniences..! So I am trying to avoid any and all chemical additives.
For the first batch I did (the elderberry mead) I am not concerned about the ABV, it is what it is. My second batch was a recipe on request of my wife - a peach black tea - and she doesn't care for a real high ABV, but I dont want to backsweeten with fake sweeteners or add chemicals to keep it from fermenting. I understand this may be impossible to do naturally, and if so then oh well.
I have read that different yeast strains will die off sooner in lower abv levels, so I tried making the second batch with a cider yeast that the guy at the local supply store recommended.. I will update how it turned out when it finishes primary.

On a separate question, I had a little bit left over from both batches that wouldnt fit into the carboy and want to turn it into vinegar, anyone know how to do so beyond just leaving it to its own devices in an open-mouth container?

 

[Drewed]

I think the term you want is "fermenting."

 

[CanadianJesus]

You can buy a vinegar mother, I'm not sure what mead vinegar would be called though.

As for killing off the yeast naturally, you can either let it ferment dry, or keep adding honey until the yeast die of alcohol poisoning. You will end up with a high abv if you go the route of continuing to add honey, possibly surpassing your selected yeast's alcohol tolerance.