I made a strong hard cider/apple wine over the summer. I wanted to make it still so i added campden tablets before secondary. It sat in secondary for a month, i then bottled it into four one gallon jugs and bottles. Another two months go by and i drink two and a half gallons. I decide to add half a gallon of apple juice to half gallon cider. Fast forward four months i open the jug of juice/cider and its carbed like champagne!!!
Unkillable yeast
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campden tabs aren't designed knock yeast out, they're a sterilizer. potassium sorbate is what ya wanna use to knock yeast out for a still beverage.
