So I fermented 5 gallons of cider till it was clear. I transferred it from the secondary into a keg today. I've read a few things and I think I'm going throw in some potassium sorbate and let it sit for 24 hours. Then put in some apple juice concentrate so it doesn't taste like white wine and sweeten it with brown sugar. Any thoughts or ideas on a better way to do this? If this sounds like a good way to do it how much concentrate and sugar do you think I'll need for a semi sweet cider? Thanks!
Sweetening and kegging?
- Thread starter oostur
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dinnerstick
Well-Known Member
most people use sorbate and campden/k-metabisulfite together before sweetening. everyone has different taste, just do it by taste on a little glass before sweetening the whole batch
Ok guys, so I am fermenting a Gal. of wild yeast apple cider...I plan on bottling and I want both semi-sweet, semi-carb cider...soooo do i avoid chemicals to kill the yeast? What does "cold crashing" really do, will it kill the yeast or just make it...um...sleepy? If so, how can i add sugar to sweeten? I've heard some talk about artifical sweetener but would rather avoid that...is there another way?
