Sugarshroom
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I'm new to cider and had a disaster using K-metabisulphate on a previous batch and I would like to avoid using anything that's not needed in the process...
Has anybody had success with back-sweetening w/o use of K-sorbate when kegging a batch? My cider is about 38 deg F now and I'm ready to keg and keep chilled. I want to rack into the corny keg over some biofine > drop some apple juice concentrate to sweeten and carbonate without dosing K-sorbate beforehand. It had about 3 weeks to ferment at 68 deg F before I cold crashed it - the batch is pretty dry. I haven't taken a FG, but I would guess it's down around 1.000 or lower.
I understand the risk in doing this with bottles at fermentation temps, but what could happen in the keg when it is kept cold (+/- 38 deg F)?
Has anybody had success with back-sweetening w/o use of K-sorbate when kegging a batch? My cider is about 38 deg F now and I'm ready to keg and keep chilled. I want to rack into the corny keg over some biofine > drop some apple juice concentrate to sweeten and carbonate without dosing K-sorbate beforehand. It had about 3 weeks to ferment at 68 deg F before I cold crashed it - the batch is pretty dry. I haven't taken a FG, but I would guess it's down around 1.000 or lower.
I understand the risk in doing this with bottles at fermentation temps, but what could happen in the keg when it is kept cold (+/- 38 deg F)?