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Old 11-19-2008, 04:04 AM   #1
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Default Back sweetening for keg carbing.

I have 5 gallons of cider that fermented to just about 1.000. I've added sorbate and killed the yeast. I want to back sweeten this to about 1.020. Is there a calculator I can use to figure out how much sugar I need to add?

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Old 11-19-2008, 07:26 AM   #2
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THis calculator will work for 5 gallons of cider and a starting SG of 1.000 you need 2.23 lbs of sugar to get to 1.020.
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Old 11-19-2008, 09:47 PM   #3
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THis calculator will work for 5 gallons of cider and a starting SG of 1.000 you need 2.23 lbs of sugar to get to 1.020.
Thanks. I've bookmarked that site.
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Old 11-20-2008, 03:16 PM   #4
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I've added sorbate and killed the yeast.
is postassium sorbate all you used to kill the yeast?
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Old 11-20-2008, 03:29 PM   #5
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is postassium sorbate all you used to kill the yeast?
Yes. After asking a bunch of annoying questions about why I wanted to kill the yeast the guy at the home brew shop said that potassium sorbate all I needed. If it needed something else I guess I'll know soon as there is not a lot of new fermentable sugar in that keg.
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Old 11-20-2008, 03:40 PM   #6
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Many recommend using sorbate along with k-metabisulphite which is campden

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Old 11-20-2008, 03:54 PM   #7
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Many recommend using sorbate along with k-metabisulphite which is campden
I thought you had to leave the wort/must covered with a towel for a few days after using campden so it could vent off.
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Old 11-20-2008, 04:23 PM   #8
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When backsweetening, add the proper amounts of sorbate and sulphite then let it sit, under airlock is fine, for 2 or 3 days. At this point it should be ready to be sweetened without fear of renewed fermentation.

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Old 11-21-2008, 02:04 AM   #9
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I add 3 teaspoons odfsorbate and 1/4 of a teaspoon of the metabisulfte per 5 gallons

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