[Werks21]

I added PS and Campden after sweetening a keg of cider because I forgot to PS/Campden a few days ahead of time, so I just added it after doctoring the batch and decided to see what happens. I have a Pressure gauge on the air out to see if pressure starts to build which would indicate fermentation is occurring. Has anyone done this or does anyone do it regularly without issue?? I would prefer to just open the keg once if there are no ill effects.

[Jimmy K]

No need to add it ahead of time. It will be fine.

[HoosierBrew]

No need to add it ahead of time. It will be fine.

+1

[Werks21]

Good to know. And thanks Jimmy K, for posting your 1.5 cup concentrated acid/addition dosing technique about a year ago. I used it this weekend and it makes science and control easy and approachable.
here is the info for any curious parties. (the date stamp is wrong but this is the text.)

I always add to taste. Here is my method which I use for acids, flavorings, etc. -
 
1) Figure out how much acid I think I will want in 5 gallons (many jars of acid come with 'recommendations'.
2) Dissolve 1.5X that amount in 1.5 cups of your fermented beverage (I like cups because there are 48 teaspoons in a cup and a 5 gallon batch is close to 48 12oz servings - makes for easy dilutions).
3) Pour several 6oz portions of fresh cider.
 
4a) Add 1/4 tsp to one (This is a half dose).
4b) Add 1/2 tsp to another (Full dose).
4c) Add 1 tsp to another (Double dose).
4d) etc - You can decide what dosages you want to try.
 
5) Stir, taste and decide which tastes best. Try other dosages if you think it needs it.
 
6) Use the original dosing cider to add acid to the full batch. If you like the 'full dose' version best, then add 1 cup to 5 gallons. 1/2 dose would be 1/2 cup in 5 gallons. If you want to increase the dose from your original estimate, you might have to mix up more.

[Jimmy K]

You're welcome! I'm glad it was useful.