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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Force carbonating back sweetened cider?
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Old 12-27-2012, 07:31 PM   #11
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What winemakers (and meadmakers and cidermakers) do is ferment the beverage until dry. Once it's clear and no longer dropping any lees, the drink is racked into the keg with potassium metabisulfite (sulfites) and sorbate (a preservative). After a couple of days, the wine/cider/mead is sweetened as desired.

The sorbate doesn't kill yeast, but it inhibits yeast reproduction. Once the cider is clear, and it's not dropping sediment any more, that means very little yeast in suspension. Adding the sorbate will stop the yeast from reproducing, and so the cider won't ferment again when sugar/honey/apple juice is added.

Alternatively, the keg can be kept cold in a fridge and that will inhibit fermentation as well.

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Old 12-27-2012, 09:08 PM   #12
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Quote:
Originally Posted by Yooper
What winemakers (and meadmakers and cidermakers) do is ferment the beverage until dry. Once it's clear and no longer dropping any lees, the drink is racked into the keg with potassium metabisulfite (sulfites) and sorbate (a preservative). After a couple of days, the wine/cider/mead is sweetened as desired.

The sorbate doesn't kill yeast, but it inhibits yeast reproduction. Once the cider is clear, and it's not dropping sediment any more, that means very little yeast in suspension. Adding the sorbate will stop the yeast from reproducing, and so the cider won't ferment again when sugar/honey/apple juice is added.
.
Any way to not add metabisulfite's to the cider? I heard a lot of people get headaches from sulfites And I really like to go as natural as possible. I have never added any thing to my cider except yeast sugar and the juice, But I'm very new at this.

Is there a way to pasteurize the yeast with out using sulfites or chemicals?

Someone at the beginning of this thread talked about a ceramic filter and said it was around $100 but I'm wondering how long that will last And if that will keep me from having to add sulfates or something like that to my cider?

If I get the family or friends three sheets to the wind off my cider I don't want them to get headaches after..

So is warming up my cider to kill the yeast not going to work? Will it remove any flavor or alcohol?

I would like to be able to back sweeten the cider and have carbonation and do it as natural as possible....
Any way to do this ?

No one has answered if I can just warm the cider to 150° to kill the yeast?
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Old 12-27-2012, 09:15 PM   #13
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Alternatively, the keg can be kept cold in a fridge and that will inhibit fermentation as well.
This is what I do. You just have to keep it cold until you drink it all.
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Old 12-27-2012, 09:20 PM   #14
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This is what I do. You just have to keep it cold until you drink it all.
Oh, then I won't need to pasteurized this?
So I only pasteurize the bottles if I give it away, But can keep the cider in the keg and not worry about pasteurizing?
That would be great if I don't have to pasteurize...

My plan was after secondary fermentation to put my cider in a bottling bucket and sweeten to taste and then rack it into the keg...
This is my main goal I think....

To be honest I don't really care if it's pasteurized or not as long as it's carbonated, semisweet and drinkable....
I guess the pasteurization would only be important if I'm going to give bottles out to people and don't want bottle bombs, is this correct?
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Old 12-27-2012, 09:24 PM   #15
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[DELETED]
Double posted the same thing ...

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Old 12-28-2012, 02:56 AM   #16
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Oh, then I won't need to pasteurized this?
So I only pasteurize the bottles if I give it away, But can keep the cider in the keg and not worry about pasteurizing?
That would be great if I don't have to pasteurize...

My plan was after secondary fermentation to put my cider in a bottling bucket and sweeten to taste and then rack it into the keg...
This is my main goal I think....

To be honest I don't really care if it's pasteurized or not as long as it's carbonated, semisweet and drinkable....
I guess the pasteurization would only be important if I'm going to give bottles out to people and don't want bottle bombs, is this correct?
Yes, that's my understanding. I'm no expert, but it's worked for me for 6 batches now. I usually just dump some fresh cider into the keg and rack on top of it. I usually do a 1:4 Ratio (cider to hard cider). I like it a little on the sweet side.
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Old 12-28-2012, 06:21 AM   #17
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Quote:
Originally Posted by BadgerBrigade View Post
Oh, then I won't need to pasteurized this?
So I only pasteurize the bottles if I give it away, But can keep the cider in the keg and not worry about pasteurizing?
That would be great if I don't have to pasteurize...

My plan was after secondary fermentation to put my cider in a bottling bucket and sweeten to taste and then rack it into the keg...
This is my main goal I think....

To be honest I don't really care if it's pasteurized or not as long as it's carbonated, semisweet and drinkable....
I guess the pasteurization would only be important if I'm going to give bottles out to people and don't want bottle bombs, is this correct?
Yep, no need to kill the yeast if you store it at fridge temps. I make 15 gal batches and let it ferment out until dry. Then I add a can or two of frozen juice concentrate to the bottom of a corny keg, rack 5 gal of dry cider on top of it, throw it in the keezer, carb it up, and serve it.

Two cans of frozen concentrate per 5 gal dry cider will yield something not quite as sweet as Hornsbys or Woodchuck. The one on tap right now was backsweetened with raspberry-cranberry juice, and everyone seems to love it.
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Old 12-29-2012, 12:56 AM   #18
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Remember that sulfites are a normal product of fermentation. So if anybody tells you that sulfites give them headaches, and they drink a "sulfite free wine" without headaches that they're full of it. There is no such thing as a sulfite free wine or cider- some might not have "added sulfites" but sulfites are produced during fermentation.

People that are truly sensitive to sulfites (rare, but it happens) can't eat raisins, hot dogs, any dried fruits, etc. There are far more sulfites in raisins than in any homemade wine or cider.

Not important really, and you don't have to add extra sulfites to your cider, but I wanted to point out that most "red wine headaches" do NOT come from sulfites.

If someone can eat a package of raisins, they won't get a headache from wine.

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Old 12-29-2012, 03:06 AM   #19
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Quote:
Originally Posted by Yooper
Remember that sulfites are a normal product of fermentation. So if anybody tells you that sulfites give them headaches, and they drink a "sulfite free wine" without headaches that they're full of it. There is no such thing as a sulfite free wine or cider- some might not have "added sulfites" but sulfites are produced during fermentation.

People that are truly sensitive to sulfites (rare, but it happens) can't eat raisins, hot dogs, any dried fruits, etc. There are far more sulfites in raisins than in any homemade wine or cider.

Not important really, and you don't have to add extra sulfites to your cider, but I wanted to point out that most "red wine headaches" do NOT come from sulfites.

If someone can eat a package of raisins, they won't get a headache from wine.
Very good information, thank you. I, just like them were under the impression that the sulfates were what gave you the headaches. A fair amount of people get "wine headaches". What does that come from? Not sulfites?
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Old 12-29-2012, 03:29 AM   #20
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Anyway, the ceramic filter is reusable. Generally, you'll make three runs: a 5 micron poly filter, a 2 micron paper filter, then the 0.5 micron ceramic.

But, keeping it cold also works.

Most cornies have a relief valve set around 125 psi, so even if it got a bit fermented, the keg would not explode.

You would have a 'surprise' if you tapped it at 120 psi.

RWH Fairly good write up.

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