I am kegging the hard lemonade right now.. It fermented down to 1.005 so it ended up being pretty strong. I am going to add real sugar and then force carb... I THOUGHT I had something to stabilize the yeast, but apparently I dont... So whats the worst that might happen? It will continue to ferment in the keg? I could pick some campden tablets up tomorrow, just wanted to get your guys' input first