I made a spiced cider on May 10th which I left in the primary until June 4th, which is 25 days. The OG was 1.060 and I used re-hydrated Nottingham dry yeast with no starter for the 5 gallon batch. On June 4th I tested the gravity and it was 1.009, which is sweeter than I like it but I was impatient so I went ahead and filtered it with a 1 micron filter and then kegged it.
My wife, who is my primary cider consumer, predictably is not crazy about the sweeter cider and wants it drier even though I think it tastes good--it is just a little sweeter than the last batch I made that she really loved. The keg has been carbonated for a couple of days now using forced CO2 at 30 lbs for what it's worth.
So my question is, can I just take the keg out of the keezer and leave it at room temp for a while to kickstart fermentation to get it to continue? Or do I need to pitch additional yeast? I was just wondering if someone who had gone through a similar scenario (they had kegged and filtered a cider but later wanted additional fermentation) had some advice. Thanks in advance.