I'm looking to have a relatively low abv apfelwein (or would it be a cider) as one of my house specialties. The idea though is to have something I can pump out in a short amount of time, maybe 6 weeks.
I've got several 5 gallon food grade buckets, I was thinking of dumping 4.5 gallons of apple juice in with some nutrient, fermenting with a wine yeast, then about 6 weeks later transfer to keg and back sweeten with another .5 gallons of apple juice. Does this sound like an approachable cider to have on tap for session drinking?
Also, i've never back sweetened before, would I add the potassium sorbate to the keg, mix with the .5 gallon of apple juice and rack on top of that?