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Old 05-09-2012, 10:05 AM   #1
Nov 2011
Dayton, Ohio
Posts: 115
Liked 11 Times on 8 Posts

Im trying to get around chemically stopping fermentation-

I have a couple batches of cider fermenting with 1118 that Id like to 'back flavor/sweeten' with about 30% worth of apple juice.

Ive read where the majority of yeast doesnt ferment well in a carbonic solution.

My plans are to ferment cider until dry in primary. Once dry, rack into kegs, add 30% juice to each and then bring solution down to temperature and carbonate.

Now my question--

Once under carbonation (~2.5vol), how likely is re-fermentation to occur if kegs are returned back to storage temperatures (60*F - 70*F)?

Ive made many batches of cider using 1118 and I know its an aggressive yeast, but I have zero experience with a secondary fermentation...mainly once under carbonation. Ive only kegged/bottled once FG is stable.

Any thoughts are well appreciated...

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Old 05-09-2012, 12:46 PM   #2
beaksnbeer's Avatar
May 2011
New Port Richey, Florida
Posts: 2,845
Liked 506 Times on 334 Posts

If there is sugar they will ferment it
Home of the 12 Tap keezer

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