Backsweeten Carbonate Add Yeast

[ADHD426]

I am working on my 2nd batch of cider. I did my first batch, and added AJC to back sweeten along with a some dextrose for more carbonation and bottled immediately. I waited close to a week and then pasteurized the bottles. This didn't really result in any carbonation. I had put some in a water bottle and waited for it to firm up before I pasteurized, but I think curious hands opened it which defeated the point.

Anyway 2nd batch is in the secondary right now and has been for 3 months. I am getting ready to bottle, I am going to back sweeten again with AJC and Dextrose. I am thinking about pitching a bit of yeast this time to make sure it starts to ferment a bit so I get a little bit of carbonation. Then I can pasteurize.

Is adding yeast a good idea at this point, can I add it with the AJC and Dextrose mix it all up and then bottle it immediately and wait for the correct carbonation level in the water bottle and pasteurize? Or do I need to add all let it start to ferment again and then bottle?

 

[KaiB]

The plan sounds right. Many here have indicated that after a longish secondary the addition of a bit of yeast prior to bottling is good insurance for carbonation. (Edit to add: Mix sugars and yeast in bottling bucket, bottle up, wait for proper level of carbonation and then pasteurize)

Edit to add: You should use the same yeast you fermented with.

I have not, but have also seen slow carbonation (6 weeks or so) after 2 months in secondary.

The question though is this: Are you adding enough sugar to insure the amount of sweetening you want AFTER carbonation is at the level you want (prior to pasteurization).