Potassium Sorbate/Campden Tablets - Backsweetening

I have a 3 gallon batch of Apfelwein that I started 2/22/09. It is still sitting in primary and has been done fermenting for a while now. This batch is for my partner and she asked me to sweeten it up at a ratio of 3 parts AW to 2 parts apple juice. I know I need to prevent yeast growth so I added 3 crushed campden tabs and 1.5 tsp of potassium sorbate to primary. I was planning on letting it sit a week then transfer to the keg and add the apple juice.

Any issues with what I did? Probably should have asked first, but I did it and started to search and found mixed advice on what to do...

That sounds about right. If it's done fermenting, you should be just fine.

thats similar to how i do it except i add 1 can of frozen concentrated apple juice per 5 gallons instead of plain juice.

I just kegged a cider for SWMBO. Used PS to kill the yeast. She likes it a little sweet so I added a can of frozen concertrate plus a half cup. She loves it and I have no problems with additional fermentation.

Is it possible to bottle carbonate a naturally sweet cider? By "naturally sweet" I mean not adding some unfermentable sweetener.

mjanderson said:

Is it possible to bottle carbonate a naturally sweet cider? By "naturally sweet" I mean not adding some unfermentable sweetener.

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Possible, maybe. But there is no consistent way to get it carbonated without bottle bombs unless you force carbonate it in a keg then fill the bottles from the keg.

Craig