Back sweetening with sorbated juice.

[Chris Walker]

I'm leaning towards back sweetening with apple juice (want to re-introduce some apple flavour in addition to making sweeter.) I will do this as rack to a keg which will be kept in a keezer - haven't got the keezer up and running yet so not sure what I will set the temperature to.

I have read through lots of threads on back sweetening but so far not come across if I need to add K-Meta and sorbate IF the apple juice already contains sorbate?

Thanks in advance.

 

[Yooper]

There's not enough sorbate to inhibit the yeast in the whole 5 gallons, just enough for the small container. However, if kept very cold (40 or under) I wouldn't sorbate because it should be cold enough to inhibit the yeast.

 

[Chris Walker]

There's not enough sorbate to inhibit the yeast in the whole 5 gallons, just enough for the small container. However, if kept very cold (40 or under) I wouldn't sorbate because it should be cold enough to inhibit the yeast.

Thanks for the reply, much appreciated.
Would I still need the K-Meta? I still don't fully understand what this does. When starting a cider it seems it's needed to stop the wild yeast before pitching, but then all threads relating to back sweetening say it does not stop yeast? I have also heard it helps with controlling oxidation when racking.

 

[dmtaylor]

K-Meta scavenges oxygen and prevents spoilage. It's never necessary. I don't use it. But for those seeking insurance, it's insurance.

 

[Reverend_Nelson]

Sorbate actually coats the yeast preventing it from eating and reproducing. And there is rarely enough to stop an active yeast culture. I had some luck using maraschino cherry juice to back sweeten and imbue some new flavors. The unfortunate side effect was that it killed the yeast. This is the only time ive had it happen though.