Garyr2973

Recipes 

If I'm going to use freshly pressed cider from an orchard and I'm going to keg carb the cider, do I need to worry with pasteurization after back sweetening? I was wanting a fairly sweet, lightly carbonated hard cider.

CvilleKevin

Recipes 

depends on what yeast you use. If you use an ale or wheat yeast, cold crash the cider before the natural apple sugar ferments out and skip the backsweetening and pasteurization. Completely eliminating the yeast on the crash takes a little practice, but if you keep the keg cold, it doesnt matter.

Garyr2973

Recipes 

It's Lalvin D47 yeast

CvilleKevin

Recipes 

D47 is a wine yeast which makes a good dry cider, but doesnt crash easily. If you want it sweet, you would be better off with an ale yeast like Nottingham or S04, which goes dormant when cold.

Garyr2973

Recipes 

Is it possible to get it down to the FG I want and Tyne add sorbate and Campden then cold crash while in a keg? Would that stop fermentation so it doesn't dry all the way out?

Garyr2973

Recipes 

I also have access to white labs or wyeast if one of those are better.

CvilleKevin

Recipes 

Depends on which one. Most ale and wheat yeasts will stop when cold

Cydermakr

Recipes 

How much psi should I use when carbing the cider. Using a 5 gal cornet keg. Thanksp

CodyA

Recipes 

Depends on personal preference. I'm goin for a mid-heavy carb, so I'll probably set mine to about 23 psi. Some like ciders lightly carbed, some like them more heavily carbed. I like dry cider lightly carbed to still, while sweet ones I like heavily carbed.