Is this a readily available strain by chance ? Before I started using sorbate, all the strains I used would slowly get drier (for obvious reasons) after backsweetening.
at fridge temperatures?
Over time, yeah. A new keg that got polished off quickly was fine obviously.
I dunno what to tell you then. I always keep a keg or two of still, sweet cider with nothing but cold and a racking or two stopping fermentation. one's been in there 8 months or so, remains still.
my SOP is to make dry ciders with cider apples and wine yeast or fruit cider with 3711, but occasionally make sweet cider with plain store-bought juice and ale yeast, and just stop it somewhere between 1.010 and 1.020. I use 3068, 3333, 1968, 1728, and 3726 most often. I've successfully stopped Cotes Des Blanc too. So again, I dunno what to say...my fridge is colder than yours?