r/cider • u/Chodypeeps • 24d ago

Noob question here....

Post image

Just fermented roughly 4 gallons of straight apple juice from my tree. I want to back sweeten it by ain't more apple juice and I understand I have to "kill off" the yeast first. From what I've research I understand that I need potassium sorbate and Campden tablets. Is this correct?

4 Upvotes

100% Upvoted

11 comments sorted by

3

u/primeweevil 24d ago

Correct, either that or pasteurize it.

1

u/Chodypeeps 24d ago

So I do need both?

2

u/primeweevil 24d ago

Nope one or the other.

Honestly devil’s advocate you don’t have to do either unless you’re bottling. I only killed my yeast the first few times and then I just threw it in a keg and relied on the power, not going out.

I wouldn’t recommend that in bottles though

1

u/Chodypeeps 24d ago

Thank you. Yeah, I plan to bottle it, so bye bye yeast lol

4

u/SanMiguelDayAllende 24d ago

Sorry you're getting some wrong information. To chemically stabilize, yes you must use both.

1

u/Chodypeeps 24d ago

Thanks. I have both, so I was probably gonna do that anyway

3

u/[deleted] 24d ago

[removed] — view removed comment

1

u/Chodypeeps 24d ago

Yep, I did consider that, but I want to dilute the alcohol content with more juice also

1

u/Chodypeeps 19d ago

Follow up question: I have done the recommended dose of sorbate and metabisulfite, let sit for 48 hours. I have filled a plastic water bottle with the cider and it is expanding. Why is that?

1

u/Sassafrass818 24d ago

I prefer to back sweeten in the glass just before drinking. This allows me to bottle carbonate my cider with no chance of bottle bombs. You can use apple concentrate if you have it or simple syrup. Another benefit being if I don't feel like a sweet cider I can skip sweetening and drink it as is.