I just got my first batch of cider into the fermenter. I am planning to backsweeten, and my question is this. If I backsweeten with cider that has been treated with potassium sorbate, will that be enough to stop fermentation, or should I add more preservative before bottling?
Stopping Cider Fermentation
- Thread starter steve76
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
paraordnance
Well-Known Member
stopping fermentations is never a good idea but I done so on my cider fermented with Notty by placing fermenter in a fridge for a couple of weeks prior to stabilizing.
Quadrupled
Well-Known Member
When I made Skeeter Pee, I let it ferment to 0.996 then added 1/2 tsp Kmeta and 2 1/2 tsp sorbate. After two weeks, I backsweetened, confirmed the gravity was stable and subsequently bottled. The only problem I forsee is that your cider won't be carbonated.
ignore this post...
You can cheat a little on the carbonation by adding UNDISSOLVED cut tablets.
Might be fun for the cider makers in the bunch to try putting Kmeta and/or sorbate into gel caps with a bit of sugar for filler and let the two race to see which wins -- yeast gobbling added sugar to carbonation or preservatives in gel caps engaging in mass yeast genocide.
Hmmm. Maybe I make cider this winter instead of more beer and wine ...
Might be fun for the cider makers in the bunch to try putting Kmeta and/or sorbate into gel caps with a bit of sugar for filler and let the two race to see which wins -- yeast gobbling added sugar to carbonation or preservatives in gel caps engaging in mass yeast genocide.
Hmmm. Maybe I make cider this winter instead of more beer and wine ...
So if I let the cider ferment, then backsweeten with preserved cider before bottling, I will end up with a sweet, but not carbonated cider.
In order to have a sweet and carbonated cider, I could backsweeten with a non-fermentable sugar like splenda.
Am I understanding my options, our am I out to lunch here?
Thanks for the help.
In order to have a sweet and carbonated cider, I could backsweeten with a non-fermentable sugar like splenda.
Am I understanding my options, our am I out to lunch here?
Thanks for the help.
Quadrupled
Well-Known Member
Take a look at this link for EdWort's apfelwein.
https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
Edwort presents several options but suggests the easiest method to sweeten is to simply bottle the apfelwein dry and to sweeten each glass with a small addition of Sprite.
https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
Edwort presents several options but suggests the easiest method to sweeten is to simply bottle the apfelwein dry and to sweeten each glass with a small addition of Sprite.
