I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that.
I've heard if you add priming corn sugar that the yeast will convert to only use that, so can I add the corn sugar and bottle will that do the trick? I'm a little afraid that if this doesn't fully stop fermentation that I'll have some explosions.
The other thing I've thought about was using campden tablets, but my understand is that I'd have to add more yeast after that to ferment the priming sugar. And then I'd still run into the problem of stopping fermentation of the original grain sugars again.