I have 5 gallons of cider that fermented to just about 1.000. I've added sorbate and killed the yeast. I want to back sweeten this to about 1.020. Is there a calculator I can use to figure out how much sugar I need to add?
THis calculator will work for 5 gallons of cider and a starting SG of 1.000 you need 2.23 lbs of sugar to get to 1.020.
I've added sorbate and killed the yeast.
is postassium sorbate all you used to kill the yeast?
Many recommend using sorbate along with k-metabisulphite which is campden
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