How to fix an overly sweet cider...

[Icarus9414]

So my previous batch of cherry apple cider was a little on the tart side. I thought I'd fix it by back sweetening in the keg while racking a 5 gallon batch with 1 cup of turbinado sugar. The cider is now almost undrinkable due to sweetness. The sugar fell out of solution and is now at the bottom of the keg. It initially somewhat clogged the dip tube so I agitated the keg and got the cider flowing through the tap. Now when I pour I have small amounts of sugar in the bottom or the glass. The way I see it, I have two options. I can either try using an auto siphon to transfer the cider to a different keg with the intent of leaving some of the sugar behind in the previous keg or rack back into the carboy, reintroduce more yeast into the cider, and hopefully overpower the potassium sorbate that's already in the cider to restart fermentation. The abv is 6.8% so far, so Nottingham should be able to handle the excess sugar. Any suggestions from more experienced cider makers would be greatly appreciated. I don't feel like wasting 5 gallons of cider and won't have anything ready to drink for another 3 weeks.

 

[phug]

I think your sugar just all dropped to the bottom of the keg and hasn't really mixed in with your cider.

 

[madscientist451]

Trying to remove or "overpower" the sorbate to get yeast going again is an iffy proposition.
Is the cider carbonated now?
Can you make a batch of dry cider and then blend the two to try to get a flavor profile you like?
You could also brew a dry ale and blend the sweet cider in and make an "apple ale".

 

[Icarus9414]

The cider is partially carbonated. It has been hooked up to the regulator for 4 days at 10psi and 35 degrees. I initially noticed the problem with a random tasting. Mixing batches is the easiest way to fix my sugary mess but my closest batch is still three weeks from completion. I'm running low on homebrew and was hoping for a solution to have something to drink in the meantime.