SmokeNbrew
Well-Known Member
Im trying to get around chemically stopping fermentation-
I have a couple batches of cider fermenting with 1118 that Id like to 'back flavor/sweeten' with about 30% worth of apple juice.
Ive read where the majority of yeast doesnt ferment well in a carbonic solution.
My plans are to ferment cider until dry in primary. Once dry, rack into kegs, add 30% juice to each and then bring solution down to temperature and carbonate.
Now my question--
Once under carbonation (~2.5vol), how likely is re-fermentation to occur if kegs are returned back to storage temperatures (60*F - 70*F)?
Ive made many batches of cider using 1118 and I know its an aggressive yeast, but I have zero experience with a secondary fermentation...mainly once under carbonation. Ive only kegged/bottled once FG is stable.
Any thoughts are well appreciated...
I have a couple batches of cider fermenting with 1118 that Id like to 'back flavor/sweeten' with about 30% worth of apple juice.
Ive read where the majority of yeast doesnt ferment well in a carbonic solution.
My plans are to ferment cider until dry in primary. Once dry, rack into kegs, add 30% juice to each and then bring solution down to temperature and carbonate.
Now my question--
Once under carbonation (~2.5vol), how likely is re-fermentation to occur if kegs are returned back to storage temperatures (60*F - 70*F)?
Ive made many batches of cider using 1118 and I know its an aggressive yeast, but I have zero experience with a secondary fermentation...mainly once under carbonation. Ive only kegged/bottled once FG is stable.
Any thoughts are well appreciated...
