I'm very new to cider and am looking to backsweeten my first batch that just finished fermenting. I'm planning on adding fresh apple juice, not concentrate, to my cold kegged hard cider.
Coming from a beer background where I tend to obsess about oxygen, so I am slightly concerned about dissolved oxygen in the apple juice I'm adding. Will the added oxygen negatively effect the cider, or is that just not a concern?
If I were adding water to a batch of finished beer I would boil the oxygen out before adding, but it sounds like I shouldn't boil the apple juice.
Coming from a beer background where I tend to obsess about oxygen, so I am slightly concerned about dissolved oxygen in the apple juice I'm adding. Will the added oxygen negatively effect the cider, or is that just not a concern?
If I were adding water to a batch of finished beer I would boil the oxygen out before adding, but it sounds like I shouldn't boil the apple juice.
