How do I stabilize my cider

twistedinfo · 03-08-2008, 02:22 PM

I want to back sweeten my cider with juice when it is done. What do I add to stabilize it? I’m going to keg it and force carb. I have found a lot of answers to this question where people say "just kill the yeast" and don’t give the method for doing so.

Tuna

Lanfox · 03-08-2008, 10:36 PM

potassium sorbate will kill the yeast and stop any chance of further fermentation

**Yooper** · 03-08-2008, 10:44 PM

Yes, sorbate will do it. I'd add one crushed campden tablet per gallon along with the sorbate, though, just to make sure and protect it.

67coupe390 · 03-11-2008, 05:41 AM

Quote:

Originally Posted by YooperBrew

Yes, sorbate will do it. I'd add one crushed campden tablet per gallon along with the sorbate, though, just to make sure and protect it.

I think Yooper is right. Thats why my white wine kits call for for camden if I prefer to age a batch longer after bottling. +1