ewerbeck
Member
I've previously bottled all my cider but I ordered some kegging equipment last night. I'm really unfamiliar with the force-carb process. I know I need to stop the fermentation, which I've been told can be done with sorbate and camden. How much should I use? When should I put in the additives?
I'm fermenting until 1.02 and I'd like to stop it there, probably back-sweeten with a little extra apple juice, and then carb to make a sparkling sweet cider.
Any advice as to additives or pressures? Thanks a bunch.
I'm fermenting until 1.02 and I'd like to stop it there, probably back-sweeten with a little extra apple juice, and then carb to make a sparkling sweet cider.
Any advice as to additives or pressures? Thanks a bunch.