backsweetening and priming

[Kalman]

Hey folks, kinda new to brewing, but had a question regarding back sweetening, and priming. I've read up on both and have primed many times, the question is, if you use potassium metabisulfate, and potassium sorbate to kill the yeast and prevent any further fermentation does that affect whether or not you can prime with dextrose or corn sugar when bottling? Will it still carbonate? any help would be greatly appreciated.

Kalman.

 

[Yooper]

Hey folks, kinda new to brewing, but had a question regarding back sweetening, and priming. I've read up on both and have primed many times, the question is, if you use potassium metabisulfate, and potassium sorbate to kill the yeast and prevent any further fermentation does that affect whether or not you can prime with dextrose or corn sugar when bottling? Will it still carbonate? any help would be greatly appreciated.

Kalman.

If you stabilize, and stop the yeast, then the yeast don't be able to bottle carb. Sugar is sugar, and the yeast don't have a preference as to whether something is sugar for sweetening or sugar for bottle carbing. They will eat it, if not stabilized beforehand.

 

[JimRausch]

yes- the most difficult type of cider to make is a somewhat sweet carbonated version.
You can either sweeten with a nonfermentable sugar and prime as usual for carbonation.
Or, prime, let carbonate and stop it before it's completely finished by pasteurizing. I was successful with last year's batch of graf by cooler pasteurizing after 4 days, although I probably could have given it another couple days and gotten a little more bubbles.