Originally Posted by jkbrewski
I am brewing a hard cider. I want to backsweeten when it hits my desired %ABV. How do I backsweeten it without having the yeast breakdown the sugar. I want a sweet carbonated hard cider.
Here's everything that comes to mind. Plenty of info out there on these techniques so I won't go into detail.
No keg required:
- non-fermentable sweetener (sucralose, stevia, etc)
- pasteurize (see sticky post on this forum)
- store in fridge to stop fermentation
- backsweeten in the glass (stir in a spoon of simple syrup/honey/apple juice concentrate)
Keg required to force carbonate:
- potassium sorbate
- sterile filtration
- centrifuge (used by commercial breweries)