I'm doing several batches of cider... and was going through different concepts for sparkling and sweet cider... and got an idea:
If we primed a batch... and put it into... say, 2L bottles... to carb up... and THEN add camden to kill the yeast once it's carbbed... will it keep the carbonation that the yeast has already produced?
It seems similar to cold crashing or pasteurizing... you carb to desired lvl and then perform the method to kill/stop the yeast... and the carbonation is retained. Then I can sweeten without worry. The logic seems sounds... has anyone else attempted this?
If we primed a batch... and put it into... say, 2L bottles... to carb up... and THEN add camden to kill the yeast once it's carbbed... will it keep the carbonation that the yeast has already produced?
It seems similar to cold crashing or pasteurizing... you carb to desired lvl and then perform the method to kill/stop the yeast... and the carbonation is retained. Then I can sweeten without worry. The logic seems sounds... has anyone else attempted this?