Hey all,
I searched and found contradicting posts about this. I got some local cider (5 gal batch) that was UV pasteurized and have that in my fermentor. I went to my HBS and they were out of potassium sorbate. I want to backsweeten with cider that contains p.s. to stop the fermentation so I can bring up the gravity and keg it and then bottle it. The guy at the shop thinks it should work. My only concern is that the cider may have a very low concentration of p.s. and all the yeast won't be killed. Has anyone else tried this method and how did it work for you?
Thanks!
-ishmo
I searched and found contradicting posts about this. I got some local cider (5 gal batch) that was UV pasteurized and have that in my fermentor. I went to my HBS and they were out of potassium sorbate. I want to backsweeten with cider that contains p.s. to stop the fermentation so I can bring up the gravity and keg it and then bottle it. The guy at the shop thinks it should work. My only concern is that the cider may have a very low concentration of p.s. and all the yeast won't be killed. Has anyone else tried this method and how did it work for you?
Thanks!
-ishmo