Kegging cider question

[Garyr2973]

Has anyone ever finished off their cider and went from the primary (or secondary) and bulk heated it to pasteurize it (to kill the yeast) then back sweetened it and legged it to carb it up. I know it would be necessary since it'll be in a keg and cold but if I bottled off the keg after it was heated I wouldn't have to worry about the bottles staying in the fridge all the time, correct?

 

[rgarry]

If I understand correctly, you want to Keg and maybe bottle from the keg. If you heat it you will kill the yeast and thus not be able to carbonate naturally (not sure if you were implying that). I buy an apple sweetner from natures own that won't get broken down. I then add some xylose to sweeten it. However, others have recommended adding apple juice and then keep in frig and if you want to bottle and plan on drinking right away or keeping cold then, no need to heat. If you plan on putting in bottle and keep warm then you might just want to heat up those bottles. I find that simple procedures are always the best.

 

[BradleyBrew]

potassium metabisulfite & potassium sorbate should kill off any yeast activity. You can just add it to the cider. I just back sweeten mine with frozen apple concentrate. Works great.

 

[Garyr2973]

Then you bottle off the keg to get carbonation but you don't have to worry about the yeast starting to ferment again and exploding the bottles if left in the sun too long?

 

[BradleyBrew]

correct, this is how (some) vintners ensure wine does not continue to ferment in the bottle.