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Old 09-23-2012, 04:58 PM   #11
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The lees?


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Old 09-23-2012, 05:02 PM   #12
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The lees?
The stuff that drops to the bottom as the cider clears and ferments. Once the cider stops dropping lees, and is clear, it can be racked off of the lees and then stabilized.

If there are still lees present, or the cider is cloudy, sorbate won't "work" as there are still plenty of yeast in suspension or on the bottom. Once the cider is removed from as much yeast as possible, and no lees are present, the sorbate probably will inhibit new fermentation.


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Old 09-23-2012, 05:52 PM   #13
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But I need the sorbate and the Campden, will just sorbate do the job?
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Old 09-23-2012, 06:00 PM   #14
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But I need the sorbate and the Campden, will just sorbate do the job?
Sorbate might do the job, but it works much better in the presence of sulfite (campden), so you should add both.
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Old 09-24-2012, 01:49 AM   #15
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How long do I let it set before back sweetening?
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Old 09-24-2012, 01:57 AM   #16
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How long do I let it set before back sweetening?
A few days after stabilizing should do it! Just make sure it doesn't cloud up again, and stays perfectly clear before sweetening.
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Old 09-24-2012, 04:09 PM   #17
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So if i rack it to my keg, add the campden and potassium sorbate I just need to wait a few days to backsweeten? Making sure its not cloudy first? Seeing if its cloudy by sample out of the keg I suppose?
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Old 09-24-2012, 07:19 PM   #18
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Ok, I'm going to jump into this with another question (i have 5 gallons of cider in primary) After back-sweetening, could I use priming sugar to carbonate similar to a beer? If I use treat the cider to "crash" the yeast, will it wake up to carbonate in a bottle? Should I pasteurize after all of this? Sorry for jumping in!
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Old 09-24-2012, 08:14 PM   #19
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Ok, I'm going to jump into this with another question (i have 5 gallons of cider in primary) After back-sweetening, could I use priming sugar to carbonate similar to a beer? If I use treat the cider to "crash" the yeast, will it wake up to carbonate in a bottle? Should I pasteurize after all of this? Sorry for jumping in!
No. Sorbate inhibits yeast production, so if you use it, you can't carbonate it. If you don't use sorbate, you can try pasteurizing the cider once it carbs up. (See the sticky for how-to).
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Old 09-26-2012, 06:29 AM   #20
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for the person kegging, if you used a yeast that is inactive at fridge temps (like an ale yeast; with s04 and s05 this works great) you can often get away with just sweetening and whacking it in the kegerator. unless you are leaving it there for years i guess, since there will be some tiny level of yeast activity still, but my draught ciders tend to go pretty quickly. i still wait until it's clear, by cold crashing if possible, as i don't like bready tasting cider. with wild yeast , champagne yeast, etc. i wouldn't try it. if you do this, just remember that if you bottle some from the keg, those are very likely to resume fermenting at room temp, and possibly explode. ie not a very nice christmas gift


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