So, now that I have a kegging system I'm trying to make my first batch of sweet, sparkling hard cider. But now I have a glitch in my plan and need some advice.
I fermented my cider with US-05 all the way out. Then I cooled my primary overnight to just above freezing. The next day I kegged, fined with gelatin, and back sweetened, then put in kegerator.
The problem is my cider, 3-4 days later, is still extremely cloudy and (seems to me) yeasty. The only thing I can think of is that the 46 degree kegerator temperature was not low enough to cold crash the US-05 yeast after back sweetening, and that fermentation has picked up again with yeast in suspension - even in those low temperatures.
I have pulled at least 3-4 pints with the same results, so the problem is NOT that I'm just pulling off gelatin/yeast sludge. It really does appear as if the entire 5 gallon batch is like this.
Assuming I'm right, what's the next best step? I have cambden tablets on hand. Should I crush up and dissolve 5 of them and throw them in the keg? Is that enough to take care of the suspended yeast by itself or do I also need to go buy Potassium Sorbate? I'd rather not use the sorbate if possible to 1. avoid the extra trip to the homebrew store and 2. avoid problems with off flavors from adding sorbate to an active fermentation (I read something about geraniums?).
Thanks!
I fermented my cider with US-05 all the way out. Then I cooled my primary overnight to just above freezing. The next day I kegged, fined with gelatin, and back sweetened, then put in kegerator.
The problem is my cider, 3-4 days later, is still extremely cloudy and (seems to me) yeasty. The only thing I can think of is that the 46 degree kegerator temperature was not low enough to cold crash the US-05 yeast after back sweetening, and that fermentation has picked up again with yeast in suspension - even in those low temperatures.
I have pulled at least 3-4 pints with the same results, so the problem is NOT that I'm just pulling off gelatin/yeast sludge. It really does appear as if the entire 5 gallon batch is like this.
Assuming I'm right, what's the next best step? I have cambden tablets on hand. Should I crush up and dissolve 5 of them and throw them in the keg? Is that enough to take care of the suspended yeast by itself or do I also need to go buy Potassium Sorbate? I'd rather not use the sorbate if possible to 1. avoid the extra trip to the homebrew store and 2. avoid problems with off flavors from adding sorbate to an active fermentation (I read something about geraniums?).
Thanks!