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?
Back sweetening for keg carbing.
- Thread starter Bender
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lapaglia
Well-Known Member
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.
OP
OP
Thanks. I've bookmarked that site.
Kelly.
Well-Known Member
is postassium sorbate all you used to kill the yeast?
OP
OP
Yes. After asking a bunch of annoying questions about why I wanted to kill the yeast the guy at the home brew shop said that potassium sorbate all I needed. If it needed something else I guess I'll know soon as there is not a lot of new fermentable sugar in that keg.
Tusch
Well-Known Member
Many recommend using sorbate along with k-metabisulphite which is campden
OP
OP
I thought you had to leave the wort/must covered with a towel for a few days after using campden so it could vent off.
Tusch
Well-Known Member
When backsweetening, add the proper amounts of sorbate and sulphite then let it sit, under airlock is fine, for 2 or 3 days. At this point it should be ready to be sweetened without fear of renewed fermentation.
RugenBrau
Well-Known Member
I add 3 teaspoons odfsorbate and 1/4 of a teaspoon of the metabisulfte per 5 gallons
