How would I go about backsweetening hard cider after it's carbed up, in a keg?
I've got a batch of pomegranate cherry apple cider in a keg in my fridge, happily carbing up. It tasted pretty nice, but a tad dry, when I racked into the keg a couple weeks ago. But certainly fine for what we like around the house.
Now, having sampled a bit, I can taste an off flavor I've tasted before: the vinegary sort of flavor. So something's going on in there that I didn't want, and I've had it once before from the same type of juice, so I know where this winds up: needing to sweeten to make it drinkable.
I'd ideally like to not waste the carb that's in there already, can I boil up some sugar or add some apple juice concentrate or something directly to the keg, purge it a few times to get rid of oxygen and then shake the crap out of it to mix?
It finished around 1.000 but I'd like to bring it up to around 1.010 or so I think. Bit shy of 5 gallons. Any advice on how much sugar or juice to use would be cool, just looking to salvage it and make it more drinkable.
And yes I know it'll re-ferment if I warm it up, that's not going to happen, it's staying in the fridge or kegerator until it's done