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Old 10-15-2006, 08:48 PM   #11
God Emporer BillyBrew
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Originally Posted by Caplan
You need to add about half a teaspoon of sorbate with the same of sulphite (campden) to kill yeast for sweetening.
Campden only 'suppresses' the wild yeasts on unpasturised juices and fruit so that when you pitch your own yeast it can take off with no competition.
I'm wanting to sweeten mine and add some more apple flavor with some concentrate before I keg it. So a half a tsp of sorbate and campden per gallon before I keg? And it should set 24 hours?
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Old 10-17-2006, 09:06 PM   #12
Caplan
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Quote:
Originally Posted by God Emporer BillyBrew
I'm wanting to sweeten mine and add some more apple flavor with some concentrate before I keg it. So a half a tsp of sorbate and campden per gallon before I keg? And it should set 24 hours?
Sorry Billy, missed this one - add the sorbate and campden and then give it at least 24hrs (a few days wait would be better, and you could add up to 1 tsp of each per gallon to ensure the yeast has been killed) before you add the concentrate - add it and check for no airlock action after a further 24hrs. You'll have a sweeter cider you can then force carbonate by kegging.
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