Long time reader, first time poster...
I'm working on my fist batch of Cider. After much reading of HBT i decided to try something simple;
5 Gal - pasteurized 100 % apple juice w/ vitamin c. (Sun-Rype)Western Canada)
2.5 Tsp Yeast Nutrient
1 package (11g) Nottingham yeast
OG - 1.050 @ 74 degrees (3pm - 8/25/12)
FG - 1.010 @ 70 degrees (9pm - 8/30/12) aprox. ABV (5.3%?)
tastes great, very light apple flavour similar FG as Blackthorn or Strongbow, but much better flavour even though it's obviously very young.
here's the question;
I want to halt the fermentation today, cold crash on saturday and rack to secondary on Sunday, but i'm getting crossed messages on how much of K-Meta and K-sorbate to add?? i don't want it to dry out any further as the taste is where i want it.
Can anyone recommend on how much to add that will impact taste as little as possible?