I've got a bunch of cider and apfelwein going this year, but I've also got 3 leftover gallons of fresh cider in a keg that I'm intending on keeping unfermented, but force carbonating.
My only worry is that even in a 36-40 degree keg under co2, it might still slowly spoil/ferment/potentially become dangerous.
Anybody have thoughts on if a nearly completely pure co2 environment will retard any spoilage of fresh cider? Should I just pitch sorbate into the keg in the hopes that it'll kill off any natural beasties from the squeezer, etc? Ascorbic acid?
The guy I bought the cider from uses UV light to kill anything living in the cider and I brought him carboys wet with sanitizer, but I don't know how clean his filling equipment is, where he left the cork while he was filling, how much dust was in the air, etc.
My only worry is that even in a 36-40 degree keg under co2, it might still slowly spoil/ferment/potentially become dangerous.
Anybody have thoughts on if a nearly completely pure co2 environment will retard any spoilage of fresh cider? Should I just pitch sorbate into the keg in the hopes that it'll kill off any natural beasties from the squeezer, etc? Ascorbic acid?
The guy I bought the cider from uses UV light to kill anything living in the cider and I brought him carboys wet with sanitizer, but I don't know how clean his filling equipment is, where he left the cork while he was filling, how much dust was in the air, etc.
