I've decided to break down and get a kegging setup. I'd like to back sweeten some cider for SWMBO. How do I kill the residual yeast so it doesn't eat up the sugar?
Cold crash to stop the yeast from fermenting all of the sugar.
Thanks for the ideas. I want to sweeten the entire batch. SWMBO will not be interested in doctoring each glass. I know what she is looking for so I'll know when the sweetness is right. We both hate artificial sweeteners so I'm going to try the campden idea. I'm guessing adding a simple syrup is the best way to bring the sweetness up afterwards.
I prefer my cider dry AND bottle so I've never tried this.
For arguments sake:
You want your cider at 1.010. Could you just put in the campden + sorbate when it hits this level? Or is it just easy to kill off everything once fermentation is complete then backsweeten? I would expect this would be too risky if bottling.
Lots of people do that. I am sensitive to sulfur smells and avoid using campden/sorbate.
FWIW, I did get the keg pasteurization to work. I built a harness to go under the keg and used a hoist to lift it into a keggle on my brew rig. I heat a hot water bath to about 180º and heat the cider to 160º. It's enough of a pain I've only done it a couple of times.
Ouch.
If sulfites bother you, consider sweetening with an organic non-fermentable sugar like Xylitol. Tastes like sugar, and no aftertaste like artificial sweeteners. Kinda expensive, but painless compared to hoisting a keg.
Super newbie question here. How do I even get started with kegging? What do I need to buy, and where can I learn how to do it?
It's a long answer best dealt with in the sticky below:
https://www.homebrewtalk.com/showthread.php?t=43347
Ouch.
If sulfites bother you, consider sweetening with an organic non-fermentable sugar like Xylitol. Tastes like sugar, and no aftertaste like artificial sweeteners. Kinda expensive, but painless compared to hoisting a keg.
That's what I use. First time I used 1/2 cup for 5 gal. No sweetness. Second time 1 cup for 5 gal. A little sweet. Last time 1-1/2 cups for 5 gal. Tastes weird like fake sugar.
I know some people use a can of FAJC to prime and flavor. Might try that in the keg get a little natural carb. Is 1 can right for 5 gal.?
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