I spoke with someone at my local brew store who been brewing since he was sixteen. He often stops the fermention early and without difficulty. I'm going to follow his instrutions (though I havn't tasted his wine...) Also, I want a lower %Alcohol- around 12. This is only the third wine I'm making. I fermented the other two out dry, but I want to try other techniques and have some fun appling some practical use for all the chem and bio from my undergrad studies. I'll let you know how it goes.