techbrewie
Well-Known Member
So as I understand it a lot of cider makers like to use something like campden to kill their yeast after fermentation so they can back sweeten with brown or natural sugar. my question is, if I fermented a 4 gallon batch /w concentrate, when fermentation is finished could I add 1 gallon of cider with potassium sorbate in it to both back sweeten and kill the yeast in one fell swoop? Or would the concentration of potassium sorbate be too diluted when added to 4 more gallons of liquid.
Just an idea I wanted to bounce off you guys. Has anyone tried it?
Just an idea I wanted to bounce off you guys. Has anyone tried it?