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Old 04-22-2009, 03:17 PM   #1
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Default Back sweeten

Is there anything wrong with heating my cider to kill off the yeast before I back sweeten. I have heard of pectin haze but if the clarity does not bother me will it affect flavor.

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Old 04-22-2009, 04:41 PM   #2
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I would expect that if got the cider hot enough to kill the yeast you will loose some/most of the alcohol.
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Old 04-24-2009, 05:51 AM   #3
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Why not use the standard campden/sorbate to kill the yeast? Its much easier. Or are you just asking if its possible? Not only could you effect the alcohol I would think it would effect the flavor depending on how hot and long you cooked it. I've never tried it.
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