At what time (and how) do you add chemicals to ensure an even and homogeneous dispersion for the life of the beverage?
I have a cider I am kegging and want to add an acid blend to taste. I bottled a few gallons previously and placed a certain amount in the cup before pouring and just stirred afterwords.
I can calculate how much to add to the batch now, however when do I add the acid and how do I ensure it won't just fall out of suspension and I am stuck with my first glass containing all of the acid :cross:
I have a feeling the best way to go about it is in the secondary and use something like a CO2 degasser wand for wine to stir it up well but I wanted to check and see if anyone else had experience on the matter.
I have a cider I am kegging and want to add an acid blend to taste. I bottled a few gallons previously and placed a certain amount in the cup before pouring and just stirred afterwords.
I can calculate how much to add to the batch now, however when do I add the acid and how do I ensure it won't just fall out of suspension and I am stuck with my first glass containing all of the acid :cross:
I have a feeling the best way to go about it is in the secondary and use something like a CO2 degasser wand for wine to stir it up well but I wanted to check and see if anyone else had experience on the matter.
