joeybeer
Well-Known Member
- Joined
- Dec 13, 2009
- Messages
- 567
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First off, I posted here because it is a beer or cider question, but in this case about cider...
A friend of mine made a batch of cider that is WAY to strong and hasn't carbed up after 3 months in a bottle, and he figures the yeast is dead.. The plan of action is to backsweeten it with fresh juice, and pour it into a keg to carb it.
Do I need to do anything to make sure that the yeasties are dead (boil it ?) I don't have any campden or pot.sorbate on hand . Or should I just sanitize the keg and let it ride ??
A friend of mine made a batch of cider that is WAY to strong and hasn't carbed up after 3 months in a bottle, and he figures the yeast is dead.. The plan of action is to backsweeten it with fresh juice, and pour it into a keg to carb it.
Do I need to do anything to make sure that the yeasties are dead (boil it ?) I don't have any campden or pot.sorbate on hand . Or should I just sanitize the keg and let it ride ??