Im fermenting my first 1 gallon batch of cider using some safale 04 yeast. I'm guessing it will be dry and would like to know exactly how to backsweeten it. I would like to keep it refrigerated the whole time after fermentation. Do I still need potassium sorbate? If so how much for a gallon batch? Do I just get a can of frozen apple juice concentrate and mix it in like that? Would I need to heat that up to pasteurize it first? Is 1 can to 1 gallon a good ratio to start with? Also, I'm debating on kegging it to carb it up. All I have is an empty 5 gallon corny. Is that an overkill for a gallon batch?
1st cider questions
- Thread starter Gdog
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