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In Spain, they added a little brandy to kill the yeast and stop the fermentation. Now the use of campden tablets or sulfuric dioxide will kill the yeast. If it becomes too dry, which is what will happen if you do not stop the fermentation, and you add sugar to make the taste better, it will keep fermenting until you stop the yeast. The yeast will keep going until all the sugar is digested by the yeast and leaves alcohol as the by product. So, by adding alcohol to your fermentation before it is finished fermenting will raise the alcohol level high enough to effectively kill off the yeast at the desired taste level. I don't drink, but I was taught how to do this.

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