want to keg my cider and age it some more

[ehpower2]

I am wondering how i can pull this off. I have a cider that has been aging in secondary for 4 months now. What i want to do is transfer it to one of my corny kegs and continue the aging process but i like semi dry ciders. I have freeze concentrated a portion of last years batch of apple cider for my flavoring and my plan is to use that to sweeten my cider after adding and waiting for 48 hours the metabisulphate and sorbate. Once i do that i want to just room temp carb it and continue the aging process allowing all those flavors to meld together.

The big question is will this keep fermentation from starting back up again or should at that point be aged in the fridge in the keg.My goal is to let this age for another 4 months at that point and serve some time in june when the weather gets hot. I just do not want it to start fermenting again wasting all that apple flavor.

 

[Maylar]

I would rack it to your keg as is. Purge the air space with CO2 but don't carbonate it yet, just a few psi to keep the O2 out. As long as there's no oxygen in the keg there's no risk of anything growing in it. When you're finally ready for drinking it, deal with the stabilization and sweetening then. The extra aging time can affect the taste and any adjuncts like acid or tannin that you might want to add at the end.

 

[Stove_Pipe]

I just did this because I wanted the cider to have some more time but needed the carboy available. Just be sure to bleed off the excess CO2 once and a while since there will still be a little fermentation going on and very little air space in the keg, don't want it to be too carbonated. It also makes it real easy to pick it up when ready and just stick it in the beer fridge.