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-   -   backsweeten w/o stabilizing? (http://www.homebrewtalk.com/f32/backsweeten-w-o-stabilizing-313353/)

chalino 03-15-2012 06:18 PM

backsweeten w/o stabilizing?
 
What do you guys think if I backsweeten my cider with 2 cans of concentrate after having crash cooled it in a keg? I'd just dump in and mix up the concentrate, no sorbate or sulfite. The temp would be about 40, though I could hold it a while at a temp lower than that to really halt activity. I doubt fermentation would start or if it did, come anywhere close to consuming the added sugars by the time I drink it.

Daze 03-15-2012 06:58 PM

It will start fermenting however as long as you keep it cold it should be slow. However what yeast did you use?? if you used something like ec-1118 than back-sweetening with out stabilizing is a BAD idea. I prefer to pasteurize rather than add chemicals. Only way to actually kill the yeast.


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