Papagayo
Well-Known Member
Question: if you are going to backsweeten after secondary with the intention of then kegging and force carbing, what do you use to make sure that fermenation doesn't start up again?
From what I understand, SO2 will not kill the yeast or even hold them at bay indefinitely, that eventually the yeast will get back at it. Pastuerizing would work, but I'd rather not cook the cider, and I have a lot, so it would be very cumbersome. Do you use potassium sorbate?
From what I understand, SO2 will not kill the yeast or even hold them at bay indefinitely, that eventually the yeast will get back at it. Pastuerizing would work, but I'd rather not cook the cider, and I have a lot, so it would be very cumbersome. Do you use potassium sorbate?