I'm sure this question has been asked 100 times over, but I have not found the answer.
I have recently finished aging a batch of cyser (cider and honey) that I made in the early summer. I transferred it to a keg and cooled it down in the keggerator. I tried it, and its pretty good, but after some experimenting, its better with some honey dissolved into it to backsweeten.
So, clearly I need back sweeten it.
From what I have read potassium sorbate is the chemical I need as it will prevent further fermentation. What I want to know is, if the cyser is never going to leave the fridge until it is dispensed from the keg to a glass, do I need to add the potassium sorbate, or will the cold fridge keep the yeast in check?
This cyser will never approach room temperature unless someone leaves a glass of it out over night, or the zombies come get us all and knock out the power.
I'd prefer to avoid ordering potassium sorbate and adding it if its not required given my plans for the cyser to live in the fridge or my belly exclusively.
Any advice?
I have recently finished aging a batch of cyser (cider and honey) that I made in the early summer. I transferred it to a keg and cooled it down in the keggerator. I tried it, and its pretty good, but after some experimenting, its better with some honey dissolved into it to backsweeten.
So, clearly I need back sweeten it.
From what I have read potassium sorbate is the chemical I need as it will prevent further fermentation. What I want to know is, if the cyser is never going to leave the fridge until it is dispensed from the keg to a glass, do I need to add the potassium sorbate, or will the cold fridge keep the yeast in check?
This cyser will never approach room temperature unless someone leaves a glass of it out over night, or the zombies come get us all and knock out the power.
I'd prefer to avoid ordering potassium sorbate and adding it if its not required given my plans for the cyser to live in the fridge or my belly exclusively.
Any advice?
