Originally Posted by zoom233
I wonder though what would prevent the LIS from being eaten by what ever yeast is left from fermenting? It doesn't mention having to add anything to kill the yeast unless it is the Potassium Metabisulphite or Potassium Sorbate that comes with the kit (probably is huh?).
Without looking to find out as I type this I am betting the potassium stuff is to kill the yeast and then what ever sugar I add will stay in for sweetening. So on this train of though would the honey work I was thinking about? Would it taste funny? Like I said it sounds good but I don't know that I have ever had a honey cider.
You've got it. The addition of the Potassium Metabisulphate and Potassium sorbate will prevent any future growth of yeast. It's best to cold condition first to drop as many yeast out of suspension as possible then rack over onto the metabisulphate and sorbate. Any sugar you add after that will stay there to sweeten the cider. Honey should work fine.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
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