If you get some campden tablets and keep an eye on the gravity as it ferments

you could add a crushed campden to stop the yeast when it gets somewhere between 1.000 and 1.010 or something (depending on preference) to avoid it being too dry.

Apart from that, sounds marvellously methsy - like all the best turbo recipes.

Posted By: Arizona Bay, Dec 14, 12:47:13