Originally Posted by Hermish
I have a cider that is too dry also, and I have already added about 8 oz of lactose. It has been sitting in a keg in the fridge at about 40 degrees for about 3 weeks, and I was wondering if the yeast is dead by now, and if I can just add regular sugar now to sweeten it. So does anyone have an idea if the yeast would die after that amount of time. I was very surprised how dry my cider turned out, I used Ed's recipe, but used an Ale yeast with it.
Chilling your brew won't kill the yeast (scroll up), it will just slow it down (dormant, not dead). See post #8, this thread, about adding campden and sorbate to kill the yeast.
the Nurse wants to know
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