Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Back sweetening

Reply
 
LinkBack Thread Tools
Old 12-05-2010, 01:25 AM   #1
Papagayo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Boulder, CO
Posts: 61
Default Back sweetening

Question: if you are going to backsweeten after secondary with the intention of then kegging and force carbing, what do you use to make sure that fermenation doesn't start up again?

From what I understand, SO2 will not kill the yeast or even hold them at bay indefinitely, that eventually the yeast will get back at it. Pastuerizing would work, but I'd rather not cook the cider, and I have a lot, so it would be very cumbersome. Do you use potassium sorbate?

__________________
Papagayo is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 01:15 PM   #2
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,580
Liked 890 Times on 642 Posts
Likes Given: 1957

Default

Ye, that will work for you. There are three sticky threads at the top of this subforum, one is an overall look at making cider and it addresses your question of stopping the yeast and backsweetening, if you'd like to read more about it.

Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 12:57 AM   #3
Papagayo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Boulder, CO
Posts: 61
Default

Thanks for pointing that out. I'll check it out.

__________________
Papagayo is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 02:53 AM   #4
vespoli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: blah, VA
Posts: 29
Default

k-sorbate and k-meta should do the trick nicely. If you want to avoid boiling and drugs, consider adding a non-fermentable to backsweeten, such as Splenda or lactose.

__________________
vespoli is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 07:06 PM   #5
Papagayo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Boulder, CO
Posts: 61
Default

Does anyone know where I can get information on how much K-sorbate to add to properly knock out the yeast?

__________________
Papagayo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
back sweetening and kegging specialized Cider Forum 2 11-18-2010 03:40 PM
Back Sweetening gmsteve512 Cider Forum 2 10-29-2009 04:02 AM
Back Sweetening 2 gallons??? brewsbrothers Cider Forum 5 10-23-2009 08:17 PM
Back sweetening for keg carbing. Bender Cider Forum 8 11-21-2008 02:04 AM
Back Sweetening Question natnov Cider Forum 30 03-23-2008 01:17 AM