Carbonation after metabisulfite

[ryan pilon]

I just finished fermenting my First batch of apple cider to dry and racked it into a carboy in order to age before I back carbonated , I foolishly added some metabisulphite out of habit when I bulk age my wine not realizing it would kill the yeast I would need later. When I’m ready to back carbonate and bottle can I simply add some more fresh yeast when I add my priming sugar ?

 

[Abhishek Dewan]

You can do so after waiting for a day or two. Might I suggest to add bit of non-fermentable sugar to back sweeten it. After yeast will eat priming sugar, your cider will be dry again, unless it is something you want.

 

[ryan pilon]

You can do so after waiting for a day or two. Might I suggest to add bit of non-fermentable sugar to back sweeten it. After yeast will eat priming sugar, your cider will be dry again, unless it is something you want.

What non fermentable sugar do you recommend and how much new yeast do you think I need to add , just enough to eat the priming sugar or the amount I used for the the five gallon batch at the start

 

[Abhishek Dewan]

Not much yeast needed really. I have re-carbonated beers stored in soda bottles, sometimes as I couldn't see them. Never had trouble re-carbonating them with a spoon of sugar and couple of pinches of yeast. You can caramalise honey and add some lactose with it to backsweeten.