Author Topic: Back Sweetening Cider  (Read 1298 times)

Offline colingoetz

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Back Sweetening Cider
« on: August 28, 2014, 01:41:44 AM »
If I run my cider thru a filter while getting it into the keg, Does that filter enough of the yeast out so I can then back sweeten it? Or do I need to go thru the process of killing off the yeast?

Offline dannyjed

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Re: Back Sweetening Cider
« Reply #1 on: August 28, 2014, 11:36:54 AM »
If you're keeping the cider cold in the keg, I don't think you have to worry about the yeast (unless it is Lager yeast).
Dan Chisholm

Offline Jimmy K

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Re: Back Sweetening Cider
« Reply #2 on: August 28, 2014, 12:47:07 PM »
Definitely maybe!  :)  It depends on the type of filter and how large the pores are. Course filters will allow yeast through, fine filters will not. A 1 micron filters will remove yeast cells - sometimes it's called a 'sterile filter'. A courser filter may remove some, but perhaps not all. As dannyjed said, keeping the keg cold will help keep any remaining yeast inactive.
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Offline theDarkSide

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Re: Back Sweetening Cider
« Reply #3 on: August 28, 2014, 01:29:01 PM »
If you're not sure, you could stabilize it with Campden and Potassium Sorbate.  I stabilize my ciders because I tend to send them to competitions and I don't want to bottle blowing up on the way or when the open it.  1 campden tablet and 1/2 tsp sorbate K per gallon.
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Offline HoosierBrew

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Re: Back Sweetening Cider
« Reply #4 on: August 28, 2014, 01:30:59 PM »
If you're not sure, you could stabilize it with Campden and Potassium Sorbate.  I stabilize my ciders because I tend to send them to competitions and I don't want to bottle blowing up on the way or when the open it.  1 campden tablet and 1/2 tsp sorbate K per gallon.


+1. I stabilize too.
Jon H.