Quote:
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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.
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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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Desert Planet Brewing Co.
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