Hoppy Brewing

I added some info to the Cyser post. Here it is or you can find it in the original post:

The ferment just finished up a couple of days ago. It’s sitting at about 0.990 for the FG. That’s what I call bone dry. So I will rack it off, sulfate it to attempt to settle out any remaining yeast, and then add more honey to back sweeten it. I’ve never tried to kill a fermentation before, so I will keep you updated on how it goes. There’s nothing like exploding bottles of what is supposed to be a “still” drink.