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Wait... Small light bulb just came on... Thanks, WineForFun... So total alcohol in finished brew (that's ABV, right?) doesn't depend on yeast tolerance, but in the amount of food (sweetness) you give it AS LONG AS YOU INTEND TO FERMENT DRY. The yeast dies because it runs out of food. It's the...

Just reread your message, Bernard... "Stabilization means that you have neutralized or removed the yeast." Yes, ok. So how do you do that? With my first batch of BOMM, I would taste every few days, and when it got to the alcohol level and sweetness that pleased my tongue-based...

Please forgive my newness - and I realize I should do a lot more reading before I ask what seems like obvious questions - feel free to tell me to RTFM, but if I may... First off, I'm so new that I don't yet own a hygrometer. My purpose was to throw together something that will be palatable, but...

Thanks Bernard - ah, so much to learn. I was under the impression that campden tablets or Potassium Sorbate stops fermentation in its tracks, but recent reading is telling me orherwise. So if you're trying to control both alcohol content AND sweetness, what do you do? Fermenting dry will...

To add a few things, this present batch is one gallon and is bubbling happily... And in regard to tartness, can't I just rack at the sweetness level I want, add a yeast neutralizer and stop fermentation at that point? What happens further when I do that?

Thanks all, for your thoughts and comments. Not experienced enough to know what it all means yet, but I'll answer some questions at random. My first batch was indeed a by-the-book BOMM, taken from the Gotmead website. The half gallon size made the fermentation time a short 3 weeks, in fact...

Hi y'all... First, my only experience with making adult beverages was a few Mr Beer kits a decade or so ago, but when I stumbled across the original BOMM recipe about a month ago, I had to give it a try - and it wasn't half bad! So here I am, thinkin' I know stuff, and I just put together...