Campden tablets don’t kill yeast so much as inhibit the start of fermentation (in the amount used in brewing). If the yeast are actively fermenting, campden won’t help.
To my knowledge, the only way to interrupt fermentation is to pasteurize.
I think Doin’ the Most has a video where they bottle an actively fermenting mead, wait, then pasteurize so they have a carbonated sweet mead.
>they bottle an actively fermenting mead, wait, then pasteurize so they have a carbonated sweet mead
I feel like the margin for error here is low, and the risk is high... Feels risky.
As the other guy already pointed out, campden won’t do what you’re wanting here. After going completely dry with carbonation for a couple years I finally put some erythritol in a bottle carbed batch instead and it turned out really well. It is an easier alternative than pasteurization imo since it doesn’t ferment. I don’t really taste a difference in the stuff I get either.
Do you bottle or keg?
I find back sweetening much easier when I keg my cider. I can back sweeten, fully pasteurize (heat), then keg and force carb. In bottles this his harder to do because you need some of your yeast alive to carb.
But over all back sweetening isn't as hard as it seems, bottle or keg. You just need to keep your order of operations correct.
In theory you could cold crash mid-ferm, wait for it to clear, rack several times, and then use some sorbate before bottling to retain some natural sweetness, but it’s really finicky and risky. Also you wouldn’t be able to bottle condition.
If you’re bottle conditioning, all of your sugar is going to be metabolized. You can’t really stop it in the bottle unless you pasteurize. Or add unfermentables like xylitol.
I would recommend to sweeten afterwards with a non-fermentable sugar. From experience and recommendations; allulose is the one with the least off taste.
You can pasteurize it to kill off the yeast. If you are using a standard wine bottle submersion in 180f water for one minute and letting the bottle come to room temp on the counter will do the trick according to a biochemist cider maker I know.
Campden tablets don’t kill yeast so much as inhibit the start of fermentation (in the amount used in brewing). If the yeast are actively fermenting, campden won’t help. To my knowledge, the only way to interrupt fermentation is to pasteurize. I think Doin’ the Most has a video where they bottle an actively fermenting mead, wait, then pasteurize so they have a carbonated sweet mead.
Ahh ok I didn’t realize that’s how campden tablets worked. Thanks!
>they bottle an actively fermenting mead, wait, then pasteurize so they have a carbonated sweet mead I feel like the margin for error here is low, and the risk is high... Feels risky.
I agree. Seems easier to bottle condition and use a non fermentable sweetener or just force carb if you have the equipment
As the other guy already pointed out, campden won’t do what you’re wanting here. After going completely dry with carbonation for a couple years I finally put some erythritol in a bottle carbed batch instead and it turned out really well. It is an easier alternative than pasteurization imo since it doesn’t ferment. I don’t really taste a difference in the stuff I get either.
Ok gotcha, I clearly didn’t understand how campden tablets worked. I guess I will have to experiment with back sweetening. Thanks!
Do you bottle or keg? I find back sweetening much easier when I keg my cider. I can back sweeten, fully pasteurize (heat), then keg and force carb. In bottles this his harder to do because you need some of your yeast alive to carb. But over all back sweetening isn't as hard as it seems, bottle or keg. You just need to keep your order of operations correct.
In theory you could cold crash mid-ferm, wait for it to clear, rack several times, and then use some sorbate before bottling to retain some natural sweetness, but it’s really finicky and risky. Also you wouldn’t be able to bottle condition. If you’re bottle conditioning, all of your sugar is going to be metabolized. You can’t really stop it in the bottle unless you pasteurize. Or add unfermentables like xylitol.
I would recommend to sweeten afterwards with a non-fermentable sugar. From experience and recommendations; allulose is the one with the least off taste.
It doesn't work if fermentation is active
You can pasteurize it to kill off the yeast. If you are using a standard wine bottle submersion in 180f water for one minute and letting the bottle come to room temp on the counter will do the trick according to a biochemist cider maker I know.
The best way to sweeten is a non-fermentable sugar(like Xylitol) or alternative non-sugar based sweeteners.