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Old 10-23-2012, 11:47 PM   #1
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Default Can someone help with force carb and bottling cider

i have done some searching they archives but can't find a good link that pertains to my situation.
i have some cider in a carboy. i want to kil the yeast and force carb it.
i have some campden tablets? is that they way to go?
my big question is about temperature. all the threads i read said that if your keg was cold you dont need to worry about yeast. i am doing mine at room temperature so i wanna kill the yeast. how much campden do i use and do i just add it in and wait? or do i rack and then campden and then rack again to keg or something????
i wanna backsweeten a bit so i dont want any living yeast yet?

as far as carbing i was gonna carb at 20 psi for 3-4 days. does that make sense?
and then bottle it.
any advice or thread links are appreciated.

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Old 10-24-2012, 12:15 AM   #2
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Add Sorbistat K along with some Potassium Metabisulfite (The Sorbistat will tell you how much Kmeta to use). Then backsweeten with more juice or sugar and force carb. I do this with my apfelwine, backsweetening with a gallon of juice.

Sorbistat K is Potassium Sorbate and will prevent fermentation. It will NOT stop an active fermentation to let the cider ferment completely first.

EDIT: Found my notes; use 20ml of a 10% Kmeta solution anlong with 4g or Sorbistat K. This is for 5 gallons. Sweeten to taste.
Something is always fermenting....
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Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
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