I have some peach beer going which is going to end up closer to a malt-peach champane really since I'm not putting any hops in it. It's getting to the stage were I'm going to start adding the fruit. I'm asking here since I fiure you guys have more experience fermenting fruit than the people over in the beer forums.
How do I stop the fermentation when it gets to the level of dryness I want? Is that what campden tablets are for? How could I carbonate it if I kill off all the yeast without resorting to forced carbonation?
How do I stop the fermentation when it gets to the level of dryness I want? Is that what campden tablets are for? How could I carbonate it if I kill off all the yeast without resorting to forced carbonation?