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Old 10-09-2012, 04:16 AM   #1
Garyr2973
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Jul 2009
Louisville,KY
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If I'm going to use freshly pressed cider from an orchard and I'm going to keg carb the cider, do I need to worry with pasteurization after back sweetening? I was wanting a fairly sweet, lightly carbonated hard cider.

 
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Old 10-09-2012, 04:27 AM   #2
CvilleKevin
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depends on what yeast you use. If you use an ale or wheat yeast, cold crash the cider before the natural apple sugar ferments out and skip the backsweetening and pasteurization. Completely eliminating the yeast on the crash takes a little practice, but if you keep the keg cold, it doesnt matter.

 
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Old 10-10-2012, 04:31 AM   #3
Garyr2973
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It's Lalvin D47 yeast

 
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Old 10-10-2012, 11:53 AM   #4
CvilleKevin
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D47 is a wine yeast which makes a good dry cider, but doesnt crash easily. If you want it sweet, you would be better off with an ale yeast like Nottingham or S04, which goes dormant when cold.

 
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Old 10-10-2012, 01:28 PM   #5
Garyr2973
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Is it possible to get it down to the FG I want and Tyne add sorbate and Campden then cold crash while in a keg? Would that stop fermentation so it doesn't dry all the way out?

 
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Old 10-10-2012, 01:44 PM   #6
Garyr2973
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I also have access to white labs or wyeast if one of those are better.

 
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Old 10-11-2012, 01:24 AM   #7
CvilleKevin
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Quote:
I also have access to white labs or wyeast if one of those are better.
Depends on which one. Most ale and wheat yeasts will stop when cold

 
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Old 10-18-2012, 07:19 PM   #8
Cydermakr
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Oct 2012
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How much psi should I use when carbing the cider. Using a 5 gal cornet keg. Thanksp

 
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Old 10-18-2012, 09:00 PM   #9
CodyA
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Sep 2012
Albuquerque, NM
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Depends on personal preference. I'm goin for a mid-heavy carb, so I'll probably set mine to about 23 psi. Some like ciders lightly carbed, some like them more heavily carbed. I like dry cider lightly carbed to still, while sweet ones I like heavily carbed.

 
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