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For safety reason, you might want to deliberately kill the remaining active yeast when the fermentation has reached your target. Adding a small dose of metasodium bi-sulfate (from the wine maker shops) will stop the fermentation. The sugar substitute Xylitol also kills many types of yeasts. I had a batch of naturally fermented root beer blow up in my basement. There were glass fragments every where. Thankfully no one was present at the time of the explosion.
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