« on: November 22, 2013, 08:00:27 PM »
Gonna keg and backsweeten a cider tomorrow night which I made with a local orchard's early blend (read: nice and tart). So the backsweetening should balance nicely with the tartness.
A few days ago I similarly kegged and back-sweetened an early fall hard cider. Drinking it tonight I find that with the tart, dry cider, the 2.5 cans of frozen apple juice concentrate per keg that I added is very good for my tastes. I wouldn't have wanted more, and not much if any less. I put the thawed concentrate in the bottom of the empty keg, racked the hard cider into it, sealed and first purged the keg of o2, and THEN shook the keg to distribute the concentrate prior to placing in the kegerator at 34F which is the temp I keep it at.