So here's the setup:
started this batch 3/17/13, pitched yeast, sweetened up with brown sugar, fermented fine in primary. Then I came to a crossroad when moving to secondary, do I leave the yeast alive and add sugar so it can carb in bottle then stove top pasteurize? or do I kill yeast, sweeten with apple concentrate and use a friends keg to force carb.
After thinking on it I decided to use the force carbonation, 1. because I was curious and 2. because I figured it would give me a chance to fill in the headroom in the secondary with apple concentrate to help sweeten it back up / remove headroom while aging/clarifying.
So I pitched in potassium sorbate (this is 3 gal of cider) and let it sit. Then after a few days moved to secondary, added the apple concentrate and was going to leave it to age/clarify for a while. Days later saw it was bubbling, figured it wasn't enough potassium sorbate so added more to stop ferment of the apple concentrate.
Well..checked last night and it was bubbling again. Rage ensued. refridge is too small to get carboy in. So i'm thinking my option now is to let it ferment out again, before bottling mix in open container with the cider and some more concentrate and perhaps priming sugar, bottle, then pasteurize. Is this sound? Why would it be fermenting again? Did I introduce something else via the apple concentrate that may have started it back up (not my original yeast fermenting now?!)
started this batch 3/17/13, pitched yeast, sweetened up with brown sugar, fermented fine in primary. Then I came to a crossroad when moving to secondary, do I leave the yeast alive and add sugar so it can carb in bottle then stove top pasteurize? or do I kill yeast, sweeten with apple concentrate and use a friends keg to force carb.
After thinking on it I decided to use the force carbonation, 1. because I was curious and 2. because I figured it would give me a chance to fill in the headroom in the secondary with apple concentrate to help sweeten it back up / remove headroom while aging/clarifying.
So I pitched in potassium sorbate (this is 3 gal of cider) and let it sit. Then after a few days moved to secondary, added the apple concentrate and was going to leave it to age/clarify for a while. Days later saw it was bubbling, figured it wasn't enough potassium sorbate so added more to stop ferment of the apple concentrate.
Well..checked last night and it was bubbling again. Rage ensued. refridge is too small to get carboy in. So i'm thinking my option now is to let it ferment out again, before bottling mix in open container with the cider and some more concentrate and perhaps priming sugar, bottle, then pasteurize. Is this sound? Why would it be fermenting again? Did I introduce something else via the apple concentrate that may have started it back up (not my original yeast fermenting now?!)