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Old 11-24-2009, 02:23 AM   #1
Nov 2009
Posts: 5

Hello all,
I've been searching for posts on this, and haven't found any yet. I have a cider going that I was wanting to backsweeten, as it is very dry. I found some cider at a local super market, but it has all kinds of preservatives. I thought this might be perfect for backsweetening. It should prevent renewed fermentation just in the fact that it has sorbates added to it. Has anyone else done this with successful results? thanks,

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Old 11-24-2009, 04:27 AM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Preservatives are not a guarantee that fermentation can't occur. Sorvates really only prevent yeast reproduction, adding them to an active fermentation won't stop or prevent fermentation.

Having said that, adding it to an already complete fermentation as you plan on doing may or may not work. I would still stabilize with sorbate and sulfite. And then use your preservafied (yeah its a word today) cider to backsweeten without worry.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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