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Old 10-22-2010, 08:58 PM   #1
mikem74
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Default simply backsweeten

My first cider is nearing kegging time. Can i just add some form of sugar and force carb in a keg to sweeten? Do i have to kill the yeast off? I will have the keg at approz 41 degrees.

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Old 10-23-2010, 12:07 AM   #2
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I can't think of any wine yeasts that can restart fermentation at 41 degrees, so you'd probably be fine to do that.

I'd rack off of the lees first, and then sweeten to taste.

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Old 10-23-2010, 01:24 AM   #3
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While I'm picking up what Yooper is putting down, potassium metabisulfite and sorbate are less than $4 for both. I'd toss some in just in case, or use lactose to sweeten.

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Old 10-23-2010, 01:41 AM   #4
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Quote:
Originally Posted by JByer323 View Post
While I'm picking up what Yooper is putting down, potassium metabisulfite and sorbate are less than $4 for both. I'd toss some in just in case, or use lactose to sweeten.
Yeah, but sorbate has a distinctive taste and I don't like it. Lactose is unfermentable by ale yeast, and that would be fine if you like the taste.
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