Ken Vale > wrote:
> Dick Adams wrote:

>> I'm looking for a yeast that will completely die between 10%
>> and 12% abv. I would prefer it to be agressive rather than
>> slow - so it ferments quickly and dies from alcoholism..
>>
>> Any suggestions?

> It is easier to control the sugar than it is to control the
> yeast, if there is only enough sugar to reach 10% abv no
> yeast in the world can ferment it past that point.

I always appreciate common sense answers. My problem is that
when I let a Maple Syrup Wine/Mead ferment out, it acquires a
fuesal taste. So I'd like it to ferment out leaving an SG of
around 1.02. The solution so far has been crushed Campden
tablets per gallon. They aren't that easy to crush.

Dick