I'm wondering - when will a beer, left to its own devices in the FV, stop fermenting naturally? I've Googled it and come up with a couple of answers: 1) When all the sugar is used up - I would have thought this would lead to an extremely dry beer, but I've since read that this maybe only refers to fermentable sugars, and perhaps there are other things left in the beer that will sweeten it, but won't ferment? 2) It will stop fermenting at a point where the alcohol becomes too high for the yeast - I'd always thought this was the case for wine, since wine gets up to 13% or so, the yeast dies off. I've since read that specific beer yeasts can only "handle" up to whatever strength the beer is (i.e., 4, 5, 6%, whatever). I've read that lots of people leave their beer in the FV for weeks, to ensure fermenting is finished, and for a bit of conditioning, so I'm curious to know what dictates the end of fermentation, as none of the books/aticles I've read seem to cover it. Given that fermentation stops and then begins again if you bottle and add priming sugar, answer 1) seems to make the most sense. I'm all for keeping things as easy as possible, so I wonder if, rather than trying to work out whether fermentation is finisihed by taking gravity readings etc., I'm better just leaving it in the FV for 3 - 4 weeks? Cheers.