As the others said, it comes down to how much alcohol the yeast will ultimately tolerate, if there is enough fermentable sugar to get to that point. I still don’t do og / fg’s, so my ‘bone dry’ was not a measured outcome, only perceived. I’m type 1 diabetic so I prefer no leftover sugar in my brews :)

In this case, six days of fermentation followed by a hasty cold crash of two days was enough. The yeasties at work were a standard Finnish fresh yeast, 0,25 € at any grocery store and known to produce 10+ % ABV sahti brews. Speed comes from having a fair bit (25 g) of yeast in there and making a starter with it. I also ferment under pressure and at the cool-ish temp of 16 °C. There is 23 L of the stuff with 6,7 kg of malt, pretty strong stuff.

I filter the wort into the fermenter with reusable coffee filters. The fermenter doubles as a keg, so I only bottle on demand.

The lemon balm is in a garden bed, so yeah, I do battle with it. Hence the warning :D It makes good pesto too, so the battle is not too bad XD