How do I stabilize my cider

[twistedinfo]

I want to back sweeten my cider with juice when it is done. What do I add to stabilize it? I’m going to keg it and force carb. I have found a lot of answers to this question where people say "just kill the yeast" and don’t give the method for doing so.

Tuna

 

[Lanfox]

potassium sorbate will kill the yeast and stop any chance of further fermentation

 

[Yooper]

Yes, sorbate will do it. I'd add one crushed campden tablet per gallon along with the sorbate, though, just to make sure and protect it.

 

[67coupe390]

Yes, sorbate will do it. I'd add one crushed campden tablet per gallon along with the sorbate, though, just to make sure and protect it.

I think Yooper is right. Thats why my white wine kits call for for camden if I prefer to age a batch longer after bottling. +1