venta

Empirical evidence advises me that just continuing to add sugar, in the hope that the yeast will poison themselves with the rising alcohol content, doesn't reliably kill off the yeast

I remember (many years ago) lanfykins trying to stop some mead from fermenting by adding more sugar. Last I heard, it was somewhere between "metheglin" and "impending natural disaster". I imagine it evolved into something sentient and headed off to seek its fortune.