Treating cider before backsweetening

[Fixerman]

My initial post must have been too long, as it received no replies, so I’ll keep this one short.

After pressing, I treat the cider w/ campden, pitch yeast the next day, then let it sit in my 58° basement for 3 mos with no racking. I then treat it with K-sorbate, rack it to a keg, backsweeten with maple syrup, force carb, and bottle in swing caps. I’ve had excellent results with this approach but have learned that I should treat with both K-sorbate and campden before backsweetening. Can I rack the cider into kegs first then treat or should I treat while the cider is still in carboys as I have been doing? My concern is not wanting to disturb the lees. I know I could rack to another carboy first, but would like to avoid this extra step if I can.

If I can add the treatments after racking to the kegs, should I let it sit at basement temps for a couple of days before backsweetening, or put the kegs in the fridge?

Thanks! -Rich

 

[JohnSand]

I've only fermented a couple of gallons of cider, and pasteurized with heat.
I don't think it matters much whether you treat your cider in the keg or the carboy.

 

[Rish]

Yes, you can keg then treat to avoid disturbing the lees. No problem.

 

[Fixerman]

John and Rish, thank you both for your replies. Much appreciated. -Rich