The quick and dirty question is can I back sweeten my cider without pasteurization/refrigeration/chemicals etc. if I wait long enough for all the yeast to die? Will all the yeast die if I wait long enough? If so, how long would that be?
My situation: Made a 4 gallon batch that spent three weeks in the primary and 2 and a half months in the secondary. I don't bottle my cider. I just simply but them back in their half gallon plastic/glass jugs to store them in that.
I have also made a simple syrup from apple juice, brown sugar, cinnamon, all spice and pumpkin pie spice. I would like to sweeten each half gallon with a shot or two of this syrup. (Tried it on a half gallon in the fridge and really like it). Is it possible for me to wait long enough so that all the yeast dies, sweeten with this syrup and then not worry about it? If so, how long would I have to wait?
Note: I have tried the pasteurization method that is a sticky. Yes, it worked well for me. But it took me several hours to do 3 gallons last time and I am not interested in doing that every time. Looking for a different method and it just so happens that I am a patient man so this one came to mind as simple to me.
Yeast: Editing because I realized that the yeast might play a large role in the time it would take so I am adding that I normally use Champagne yeast...
My situation: Made a 4 gallon batch that spent three weeks in the primary and 2 and a half months in the secondary. I don't bottle my cider. I just simply but them back in their half gallon plastic/glass jugs to store them in that.
I have also made a simple syrup from apple juice, brown sugar, cinnamon, all spice and pumpkin pie spice. I would like to sweeten each half gallon with a shot or two of this syrup. (Tried it on a half gallon in the fridge and really like it). Is it possible for me to wait long enough so that all the yeast dies, sweeten with this syrup and then not worry about it? If so, how long would I have to wait?
Note: I have tried the pasteurization method that is a sticky. Yes, it worked well for me. But it took me several hours to do 3 gallons last time and I am not interested in doing that every time. Looking for a different method and it just so happens that I am a patient man so this one came to mind as simple to me.
Yeast: Editing because I realized that the yeast might play a large role in the time it would take so I am adding that I normally use Champagne yeast...