john from dc
Well-Known Member
- Joined
- Jan 17, 2008
- Messages
- 394
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i did several searches and found lots of helpful information, but not specifically the answer to my question so here goes.
let's say i want to backsweeten but i'd prefer to transfer from my primary straight to my serving keg (to avoid the ~15 minutes needed to clean and sanitize an extra carboy every batch). does anyone add potassium sorbate and potassium metabisulfite to the primary directly in order to kill off fermentation? i can see why this might not be so effective as there's a large amount of living yeast sitting at the bottom, but i 'm not too knowlegeable about these chemicals so i thought it was worth asking.
failing that, does anyone add those two directly to the keg? or does the cider need to be racked out of the container to which they were added?
these questions are motivated entirely by laziness so i'm not really hooked on the idea of either. but if either one is common practice and i just don't know it then it'll save me a little time and hassle.
let's say i want to backsweeten but i'd prefer to transfer from my primary straight to my serving keg (to avoid the ~15 minutes needed to clean and sanitize an extra carboy every batch). does anyone add potassium sorbate and potassium metabisulfite to the primary directly in order to kill off fermentation? i can see why this might not be so effective as there's a large amount of living yeast sitting at the bottom, but i 'm not too knowlegeable about these chemicals so i thought it was worth asking.
failing that, does anyone add those two directly to the keg? or does the cider need to be racked out of the container to which they were added?
these questions are motivated entirely by laziness so i'm not really hooked on the idea of either. but if either one is common practice and i just don't know it then it'll save me a little time and hassle.