Elfmaze
Well-Known Member
I just finished primary on a cider. OG 1.075 FG .995. Racked it into the corney keg, cranked the pressure shook and have it stabalized around 30psi(i will have to purge the headspace a couple times but wanted to check the leak down of a new keg).
I placed it in a refridgerator but have not added the concentrate to back sweeten yet. Will the cold be sufficient to prevent the yeast from going to town on the new sugars? What is the best way to make sure i don't get a pressure spike?
I would prefer not to use K-meta because of the sulfer production. though tis is my first batch so i may just be naieve.
I placed it in a refridgerator but have not added the concentrate to back sweeten yet. Will the cold be sufficient to prevent the yeast from going to town on the new sugars? What is the best way to make sure i don't get a pressure spike?
I would prefer not to use K-meta because of the sulfer production. though tis is my first batch so i may just be naieve.