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  1. #21
    Senior Member
    Join Date
    Jan 2018
    Location
    Pretoria
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    2,906

    I'm getting my concentrate on Saturday, I hope, and I hope to make my 30l batch of cider with that then. Can't wait!

  2. #22
    Quote Originally Posted by PaBz0r View Post
    Thanks for the feedback, will need to get some potassium sorbate to use with sodium metabisulfite. Don't want to use artificial sweeteners
    If you keg you can just back sweeten and stick it in the fridge? yeast should be dormant so wont cause issues? that's what I would do without adding sulfites to beer. I'm quite sensitive to them in high amounts.

  3. #23
    Senior Member
    Join Date
    Jan 2018
    Location
    Pretoria
    Posts
    2,906

    If you plan on conditioning it, fermentation will still occur even at cold temperatures (albeit very slowly). I'd stabilize anyway, or condition it flat and dry and backsweeten just before moving it into the serving keg.

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