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Trying to back sweeten my cider batch. Guy at the home brew store swore by wine conditioner. I afraid of fermentation restarting with it.... Anyone know How does this affect flavor ?

Week and a half ago I added sorbate and campden to my cider batch that I used safale s04 with. Then I topped it up with cider to fill the air space. This was an accident because the cider restarted fermentation. Now it has slowed again, I think I'm ready to bottle. Is the sorbate still...

Sweet cider and yeah I'm using safale s04 as well. Very powerful. I don't know what to do now though. When ferments to dryness again. Will the sorbate take effect then or does it need to be added again? How much total sorbate is too much to add?

What if I cold crashed it now. Would the sorbate take effect then ?

My cider fermented to dryness. I racked off the lees and I added 5 campden tablets and potassium sorbate. Then I topped off with more cider to fill the air space in the carboy. Now its two days later and I think the cider I added is fermenting and the sorbate and campden isn't working. What do...

Does sorbate and campden need to be re added when the fermantation stops again? Or would that put the PPM of each too high?

How long do yeast naturally live before dying and having the next generation take over? Or do they live as long ad there is enough sugar? Just looking to get an idea of a timeframe

So even though the new juice is fermenting, the sorbate will still work and stop the yeast from reproducing?

This is good advice because I think as I added both at the same time, the new juice is fermenting as there is still bubbles coming up the carboy and gas coming out the airlock..... What do I do now that this had happened ?

Also, would a cider from the local grocery store that contains potassium sorbate in it already be a better idea?

I have a 6 gallon batch of cider. i fermented it in primary for 2 weeks and it is 8% abv after going from 1.060sg to 1.000sg. last night i took the batch off its lees and put it in a fresh clean carboy. i added potassium sorbate, 5 campden tablets, and topped off with one gallon of fresh...

I making a five gal batch of cider with safale s04 with a starting gravity of 1.060 so around 8% abv. It Will have been going two weeks in primary tommorrow. It's my first time using safale s04 so I'm unsure of the best fermentation time frames. I want it to taste sweet and not dry or like...

Just started a 5gal batch with safale so4 last week. You will def need a blow off. The krausen will peak at about 24hours and last a day or two before switching back to an airlock. Should be worth it though as Everyone says this is the best cider yeast. And on a side note I used a starter...

Here is a picture of the residue.

I had my safale s 04 yeast peak after 24 hours in my 5 gallon batch of cider and it required a last minute blow off valve. Now I have a lot of krausen residue stuck to the top of my carboy where the airspace is. Can leave the residue there till I go to secondary fermentation in a week or two or...

http://www.google.com/m/products/detail?gl=us&client=ms-android-sprint-us&q=safale+s04&hl=en&devlocsession=off&bl=/m?hl%3Den%26gl%3Dus%26client%3Dms-android-sprint-us%26source%3Dandroid-launcher-search%26action%3Ddevloc%26q%3Dsafale%2Bs04&source=search&channel=products&cid=11163788470062539626&pt...

Yeah I did all that. Secondary and back sweented and carbonated with corn sugar

My 5 gal cider batch is one day into fermentation and the "krausen" I think it is called is going up into the airlock. Now what do i do ? And is this the worst or is the krausen going to get more violent In the next few days ...? Thank you Kevin

I am interested in doing this and even have a barrel in mind I might buy. But how would you guys say it changes the flavor using whisky oak vs not using it ?

I did this and was ok but Apple juice will ferment very dry and with out me adding any sugar it tasted more like white wine while only fermenting to about 6% abv.