A buddy of mine wants to experiment with fermenting honey and cider and is wondering how best to stop fermentation. I guess he likes the end result better than stabilizing and backsweetening. Is there a good way to do this?
Not really. Possibly sorbate and metabisulfate.
I would start by getting it cold
Cider fermentation is closer to wine than beer. I think winemakers who are making off-dry or sweet wines use sulfite and cold crash:
If they plan on bottling this cyser, do it in plastic bottles or risk exploding glass bottles. Kegging is safer if you aren’t sure that fermentation won’t re-start. Be safe.
I’m by no means an expert WineMaker, but I’ve done a few batches. Sulfite was added post fermentation as a stabilizer/preservative. Not to stop fermentation AFAIK.
most commercial wine and cider yeasts are verylfite tolerant. You probably wont stop fermentation with that alone.
Good info. Thanks for the input, folks