Robert_Paulson
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- Jul 9, 2013
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I'm making a couple gallons of still cider, all of which will be backsweetened with a lot of sugar. Yesterday I racked to a secondary and added both campden and potassium sorbate.
I have been looking around on the forums and it seems that there is some discrepancy as to whether this combination (campden and sorbate) will totally stop all future fermentation or whether it will only delay it for a time. I'm just concerned because I'll be adding so much sugar to these ciders, and I won't be able to store them in a refrigerator.
Are bottle bombs something that are a possibility in this situation? I'm open to any suggestions or advice on how to avoid bombs. I would prefer not to stovetop pasteurize if at all avoidable.
I have been looking around on the forums and it seems that there is some discrepancy as to whether this combination (campden and sorbate) will totally stop all future fermentation or whether it will only delay it for a time. I'm just concerned because I'll be adding so much sugar to these ciders, and I won't be able to store them in a refrigerator.
Are bottle bombs something that are a possibility in this situation? I'm open to any suggestions or advice on how to avoid bombs. I would prefer not to stovetop pasteurize if at all avoidable.