I have a cider that I am planning on back sweetening. So I would like to kill the yeast. I was thinking of transferring to the corney. Heating up water in my Keggle to 180 or so and dropping in the keg. Does anyone see a problem with this technique?
I was thinking of doing a test run to see what kind of temperature loss I would experience using just room temp water in the corney. Aiming to settle in just above 160.
I was thinking of doing a test run to see what kind of temperature loss I would experience using just room temp water in the corney. Aiming to settle in just above 160.