Recent content by agregory413

So........I've read a ton on here, and can't really find anyone doing what I am thinking. I usually make a cider using 007 yeast, and it comes out with alot of apple flavor, dry, and still somewhat sweet. I was thinking of using this yeast for the graff, but I want to change the ratios, at...

Oh man. So pumped for this.

Well all that helps alot. I was also curious if I keg it and leave it in the fridge, I should be able to back-sweeten and leave it because the yeast wont be active at under 40 degrees right?

Gotcha... Wouldn't want to neuter the cider. I was thinking boiling just to keep it from getting infected after the fermentation. Would it be safe to sanitize a pot and then raise temp to 120-130ish? Or is potassium sorbate my best option being that I am kegging?

So I've been reading alot about ciders lately, and it has me wondering about killing the yeast off for back sweetening. I hear alot of people using potassium sorbate, or heating them after they are bottled. Shouldn't I be able to pull it from the fermenter and boil it, cool it, then rack it into...