Originally Posted by sceneater
Yes indeed the potassium sorbate killed the yeast. You could bottle condition if you didn't backsweeten it with the brown sugar and it would still be good just not as sweet. Initially I had not intended to backsweeten this but I let it go longer in the primary than I had intended too(life got busy) and it got a bit dryer than I wanted. If you racked it after 3 to 5 days it would finish sweeter without the brown sugar. Give it a shot and let me know.
Hey guys just to clear up a question I had
I was planning on making twice as much so I was going to double the recipe
I was going to let the cider ferment for about a week in the primary and then siphon into secondary since i plan on bottling instead of kegging will I still need to add the potassium sorbate? This is my third homebrew very excited about the cider my finance wont get off my ass
basically i guess I'm looking for a more defined step by step with time frames and instead of kegging what I would need to do for bottling, Sorry for the newb questions thanks for any help you guys rock!!!!