The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Kegging cider.

Reply
 
LinkBack Thread Tools
Old 10-28-2008, 03:18 AM   #1
Bender
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bender's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Barnegat, NJ
Posts: 404
Liked 23 Times on 14 Posts
Likes Given: 13

Default Kegging cider.

I've decided to break down and get a kegging setup. I'd like to back sweeten some cider for SWMBO. How do I kill the residual yeast so it doesn't eat up the sugar?

__________________

Retired at the Jersey Shore.

Bender is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 02:14 PM   #2
Bourdon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Wilmington, DE
Posts: 179
Default

Potassium sorbate.

I'd just recommend just sweetening it in the glass prior to serving as opposed to potentially destroying a great batch of cider.

__________________

Primary: 2x Hard Blueberry Honey Apple Cider
Secondary: Blueberry Wheat Lite Beer
Kegged: Bavarian heavy-veisse

Bourdon is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 03:24 PM   #3
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

Maybe I'm just lazy, but sweetening each serving sounds like way too much work. Backsweetening the keg is easier and will be more consistent. I would suggest sweetening it in increments until you get the desired flavor.

Most people use a combination of Potassium Metabisulfite (Camden tablets) and Potassium Sorbate to stabilize their mead, cider, or wine prior to backsweetening.

__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 03:33 PM   #4
jkarp
Beer Herder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jkarp's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,105
Liked 33 Times on 29 Posts
Likes Given: 4

Default

I use a Tap-a-Draft to force-carb my ciders. I add Potassium Sorbate when I bottle and let the bottles age in the fridge a couple months. Then I simply add concentrate to sweeten just before carbonating / serving. Follow the directions on the camden and sorbate - too much can leave a funny aftertaste.

__________________
jkarp is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 03:38 PM   #5
mnadamn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Milwaukee WI / Mankato MN
Posts: 371
Liked 1 Times on 1 Posts
Likes Given: 1

Default

i generally use a little sprite to backsweeten... dont use anything to get rid of the yeast and its cheap

__________________
mnadamn is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 04:21 PM   #6
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,250
Liked 75 Times on 37 Posts
Likes Given: 2

Default

Cold crash to stop the yeast from fermenting all of the sugar. That way, the sweetener is the original apple sugars. Backsweetening is sometimes necessary if you let it dry out so far and I sometimes have to do it, but not if I can help it. Cider that is stopped at the right sg always tastes better than adding sugar.

__________________
CvilleKevin is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 04:28 PM   #7
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Quote:
Originally Posted by CvilleKevin View Post
Cold crash to stop the yeast from fermenting all of the sugar.
I would be very careful of this method. CvilleKevin...I'm not bashing your methodology, or anything negative! Hanging said that: A chemical stabilization like Pot-sorbate is really the only safe way to do this. I've had bottle bombs...and they SUCK! I'll never recommend just cold crashing to stop fermentation. Partially because it's a real tough thing to stop! But also because There is a very good chance that this method will fail. It takes a very skilled and patient brewer to achieve a complete precipitation of all viable yeast, and even then, the chances of disturbing it during racking are pretty high.

Also can use non fermentable sweetener...think Splenda.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 04:56 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

I'm in the campden/sorbate camp. After fermentation is finished, rack the cider into a carboy with 1 dissolved campden tablet per gallon, and 2/3 tsp sorbate per gallon. (But, if you're doing 5 gallons, don't go over 1.5 tsp total on the sorbate). Let that sit about three days, then sweeten to taste and rack to the keg.

When I sweeten, I like to sweeten the sample I have to taste. Then, take the SG of that sample, and then sweeten the whole batch to that SG reading. I have some free software (winecalc) that tells you if the FG of the batch is 1.000, it'll take 18 ounces of sugar to bring it to 1.010, for example. That way it's easier to sweeten the batch to a good, not too sweet, level.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 05:00 PM   #9
Bender
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bender's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Barnegat, NJ
Posts: 404
Liked 23 Times on 14 Posts
Likes Given: 13

Default

Thanks for the ideas. I want to sweeten the entire batch. SWMBO will not be interested in doctoring each glass. I know what she is looking for so I'll know when the sweetness is right. We both hate artificial sweeteners so I'm going to try the campden idea. I'm guessing adding a simple syrup is the best way to bring the sweetness up afterwards.

__________________

Retired at the Jersey Shore.

Bender is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2008, 05:59 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by Bender View Post
Thanks for the ideas. I want to sweeten the entire batch. SWMBO will not be interested in doctoring each glass. I know what she is looking for so I'll know when the sweetness is right. We both hate artificial sweeteners so I'm going to try the campden idea. I'm guessing adding a simple syrup is the best way to bring the sweetness up afterwards.
Don't forget- it's campden + sorbate. You really need both.

A simple syrup works great for sweetening. You can use a little of the cider to dissolve the sugar, so you're not diluting the cider.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kegging Cider Question Beerme01 Cider Forum 4 07-07-2009 08:00 PM
Kegging Cider StarsNBars8 Cider Forum 3 05-29-2008 10:55 PM
Cider Kegging jua164 Cider Forum 2 02-19-2008 07:15 PM
Hard Cider Kegging. jua164 Bottling/Kegging 3 02-12-2008 05:31 PM
Cider kegging question wildwest450 Bottling/Kegging 2 01-09-2008 03:22 PM