Adam Graves
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- Apr 18, 2021
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I am brewing cider and have traditionally left them still because it's easier than carbonating. But I've decided to try carbonating in the bottle.
I've read a lot about people using the hot water method to kill of yeast and stop carbonation with some sweetness left. (I back-sweeten with apple juice concentrate + flavoring syrups I make from scratch).
Is it possible to use potassium metabisulfate and potassium sorbate instead?
For example, could I bottle the cider, let it sit a week (between 1 and 2 volume of carb) then put the sulfates in the bottles to stop the yeast from further carbonating? This seems like a safer method than heating the bottles.
Thanks!
I've read a lot about people using the hot water method to kill of yeast and stop carbonation with some sweetness left. (I back-sweeten with apple juice concentrate + flavoring syrups I make from scratch).
Is it possible to use potassium metabisulfate and potassium sorbate instead?
For example, could I bottle the cider, let it sit a week (between 1 and 2 volume of carb) then put the sulfates in the bottles to stop the yeast from further carbonating? This seems like a safer method than heating the bottles.
Thanks!