So.... I read that if you use juice with preservatives, the yeast won't be able to ferment the sugars. I also read that people are having trouble back sweetening because the yeast will dry out the back sweetened juice.
If yeast can't ferment juice with preservatives, they why can't we back sweeten with this juice? Won't this be the most convenient way to back sweeten for those that keg? What am I missing?
If yeast can't ferment juice with preservatives, they why can't we back sweeten with this juice? Won't this be the most convenient way to back sweeten for those that keg? What am I missing?