Originally Posted by cyberlord
Since the recipe calls to add Potassium Sorbate, then just add more of what ever kind of sweetener you like to taste. Some of it will ferment as the remaining yeast die off but not much if you let the cider clear for a few months before sweetening.
The only thing I'd do differently than the author did would be to rack the cider off the sediment into another 5 gallon container (5 gallon water jug is just fine for this and cheap at your local *-mart store) then add the sorbate and stir. Then I'd stir in apple concentrate to sweeten to taste. I'd try a can at a time and let sit overnight to make sure its well blended into the mix.
+1 on racking off sediment first then you can stir your concentrate in to make sure it is uniform. I also believe to absolutely stop refermentation you will want to add campden tabs (1 / gallon) as well as the sorbate.
The last 5 gallons of cider I kegged was fermented quite dry and I added 3 cans concentrate took it to 1.018 and plenty sweet for my taste. I think 1.01 would have been preferable to my taste but it still quite good.
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