Forgot to stabablize kegged cider

[GenIke]

I just back sweetened and kegged my cider, but I forgot to sorbate/k-meta. Its all kegged up and in the keezer at~39 degrees.

Should I add sorbate and/or kmeta now or should I just leave it and trust that the refrigeration will prevent any further fermentation.

 

[LakeErieMonster]

What yeast did you use?

 

[GenIke]

US 04 that was pitched in mid march. It's been aging in my basement since then.

 

[Yooper]

It should be fine at fridge temps, and not start fermenting again as long as it's cold.

 

[LakeErieMonster]

US-04 should be just fine. Some champagne yeasts will keep going that low though...

 

[GenIke]

Thanks all, I'm going to just roll with it the way it is then. I needed my carboys open to fill with some cider fresh from the orchard.