I've kegged this and several other heavily backsweetened ciders without any issue. I've only counterflow bottled grunts and growlers for immediate consumption, but can't imagine there would be much of an issue, with the one ubiquitous exception of continued fermentation in the bottles. Unless you know they'll be consumed immediately, or the people receiving the bottles are fully up to speed on the situation, I'd pasteurize the bottles just to help me sleep better at night.
awesome thanks soo much...man, here I was thinking of only mixing the caramel sauce/syrup in to the keg and its clogging the keg...completely forgetting about bottle bombs for my friends... ...man, thanks for saving my bacon.
I will look into bottle pasteurizing as well for sure...thanks again.
and, any issues at all that you can think of with adding the syrup directly into the keg, and then filling and mixing and then force carbing? clogging the dip tube with the syrup if it doesn't mix all the way thru is all I can really think of right?
thanks again for your reply...greatly appreciated.