SJPennings
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- Joined
- Mar 25, 2013
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I recently ended fermentation of a couple of batches of cider. I wanted to bottle about half and keg the rest, but since I'll need to repitch the yeast, I was wondering what the best way to do that is as far as strain, amount, and when to pitch. I am also planning on back sweetening one. Can anyone help me up?