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Old 10-28-2008, 07:36 PM   #11
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Sorbate alone will work as long as aging is done. The yeast won't be able to reproduce and the remaining viable cells will eventually die out. Campden + sorbate is definitely preferred for a quick turnaround.

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Old 10-28-2008, 08:30 PM   #12
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I prefer my cider dry AND bottle so I've never tried this.

For arguments sake:

You want your cider at 1.010. Could you just put in the campden + sorbate when it hits this level? Or is it just easy to kill off everything once fermentation is complete then backsweeten? I would expect this would be too risky if bottling.

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Old 10-28-2008, 09:02 PM   #13
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Quote:
Originally Posted by Edcculus View Post
I prefer my cider dry AND bottle so I've never tried this.

For arguments sake:

You want your cider at 1.010. Could you just put in the campden + sorbate when it hits this level? Or is it just easy to kill off everything once fermentation is complete then backsweeten? I would expect this would be too risky if bottling.
Never tried that either, but from what I've read from the vino guys, it won't work. So much campden is needed to knock down an active fermentation that the taste is ruined.
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Old 10-28-2008, 11:27 PM   #14
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I tried to stop an active fermentation with Camden once. The yeast didn't even flinch.

I've never tried it, but to stop a ferment at 1.010, I'd try putting the carboy in the refrigerator for a week or two. Then, rack off the yeast. Then, camden+sorbate. It's just a theory.

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Old 08-16-2011, 01:52 AM   #15
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This old thread seems like the appropriate place for me to ask.... I am going to keg some cider that will sit at 1.02. I do not want to carb in the keg--I want to force-carb.

The question is... how do I stop the fermentation before I keg? I see campden and sorbate only stop further fermentation and do not halt already ongoing fermentation. I also don't want to alter the flavor of the cider.

Heat is not an option, right? Cold crashing risks reactivation of cider... What are my options? Do I have any???

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Old 08-16-2011, 01:53 AM   #16
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--reactivation of the yeast--

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Old 08-17-2011, 12:41 PM   #17
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Kegging cider is easy-peasy. You don't stop the fermentation, you let it go all the way, until the yeasties are done. Then you add the campden and sorbate, wait a few days, then backsweeten with more juice or cider, back up to 1.02 or whatever level you want. Then keg and force carb.

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Old 08-17-2011, 10:20 PM   #18
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Pappers... I hadn't thought of letting it go all the way out and then backsweetening it... Now I guess it is just a matter of how much campden and sorbate to add. Curious, why do you wait a few days? Just for absorption?

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Old 08-18-2011, 04:55 PM   #19
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fermenting the cider out and backsweetening seems to be a popular method, but IMHO its not as good as retaining the original apple sugars. That last 1.005 to 1.010 of residual sugars contains a lot of the apple flavors.

If you used an ale yeast, you should not have a problem with cold crashing, especially if you keep your keg cold afterwards.

as Yooper said in earlier post, campden and sorbate will work, but you have to add the campden first, let it mix for about an hour, then add the sorbate. I have used this method to stop active fermentations up to 1.010. It is very reliable, and easier than cold crashing, but I dont much care for the aftertaste.

Cold crashing is not difficult, but it takes a little practice. If you use ale yeast and keg, the risks are minimal.

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Old 08-18-2011, 11:39 PM   #20
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I'll probably be looking at doing the cold crash method as well. I'd like to do a single 5 gallon batch instead of the single 1 gallons. However, even if cold crashing doesn't work out, or the fermentation keeps going, ideally the keg will have a working multi use relief valve. You'll just hear random muffled hisses coming from your fridge and the cat/dog may be a bit spooked, but nothing major.
I had an active fermentation going on in a keg and didn't connect a spunding valve correctly. I had wondered what was going on, sounded like a hissing cat then realized that it was just the keg and the relief valve. (The lager still turned out pretty good, though I said next time, I'd get a variable relief/spunding valve for a pressurized active fermentation.)

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