Help me drain a keg....

I have a keg of cider that is very tart. Too tart almost. Faced with the option of "cutting" it with apple juice each time I pour off a drink I am just going to get rid of it by feeding it to my friends at a bbq one of them is throwing.

My current idea is to backsweeten with apple juice to taste and add a litre or two of cranberry juice (so that I can say any residual tartness is intentional)

The issues I face...

I do not want to chemically stabalise this, nor should I have to as it will get floated that night :cross:

How long before the bbq do you think I will be able to make the additions?
And...
How quickly should I be able to get the carbonation level back up?

Or any other suggestions as to how to "treat" this cider?

Tanks for the help...

Do you have "Splenda" over there? That'll sweeten it up without fermenting further.

If you add more AJ it'll just ferment out and thin out the alcohol level.

I wouldn't worry too much about when to add it if it's being drunk at a BBQ.

I wouldn't put too much emphasis on the carb level...

I would add it 1 or 2 days before and just keep it chilled to avoid additional fermentation.

Boerderij_Kabouter said:

I would add it 1 or 2 days before and just keep it chilled to avoid additional fermentation.

Click to expand...

Oh ya, I hadn't thought of that. Thanks. I was possibly over thinking it

I would add a can of frozen apple juice concentrate the night before, shake it up and let it rest overnight.

Any other possible suggestions?

Maybe some kind of on tap fruit punch?