Barkingshins
Active Member
The situation:
I have 5 gallons of fermented cider that has been conditioning/clearing in a carboy for about a month now and I am ready to keg it. I let it ferment out completely so obviously it is very dry now. This is for my wife and she prefers her cider semi-sweet.
I am looking for advice on how to accomplish back-sweetening the cider before force-carbing it in the keg. I plan to stabilize the cider with potassium sorbate before sweetening but I'm not sure what my actual process should be. Should I rack to the keg, stabilize it, add some apple concentrate and then carb it up? Is adding a can of apple juice concentrate, or several, to the keg after racking a pretty tried-and-true way to do this? If so, how many cans would you suggest for a nice semi-sweetness similar to something like Crispin Original (my wife's favorite)?
Any specific details you can provide for the best way to go through this process would be much appreciated.
I have 5 gallons of fermented cider that has been conditioning/clearing in a carboy for about a month now and I am ready to keg it. I let it ferment out completely so obviously it is very dry now. This is for my wife and she prefers her cider semi-sweet.
I am looking for advice on how to accomplish back-sweetening the cider before force-carbing it in the keg. I plan to stabilize the cider with potassium sorbate before sweetening but I'm not sure what my actual process should be. Should I rack to the keg, stabilize it, add some apple concentrate and then carb it up? Is adding a can of apple juice concentrate, or several, to the keg after racking a pretty tried-and-true way to do this? If so, how many cans would you suggest for a nice semi-sweetness similar to something like Crispin Original (my wife's favorite)?
Any specific details you can provide for the best way to go through this process would be much appreciated.