I'm kegging my rasberry cider Thursday night need help. It was in primary for 6-7 weeks then went to secondary over 2 1/2 pounds of raspberries for 2-3 weeks fruit is white I was told to rack after this happens so cider doesnt get tart from seeds. I used a cote de blanc yeast what I need help with is do I back sweeten? If so what do I use...some pple use orchard hill apple/rasberry concentrate and add potassium sorbate and sulfite is this
Needed to kill the yeast when kegging?and how much would i use? If I dont do this what are my other options to backsweeten or should I skip
It altogether? Thanks for any help
Needed to kill the yeast when kegging?and how much would i use? If I dont do this what are my other options to backsweeten or should I skip
It altogether? Thanks for any help