Stopping fermentation

Other Fermentables
1

I have a cider that I want to back-sweeten and force carbonate. What is the best way to make sure that the yeast is killed out? My LHBS suggested Potassium Sorbate and Potassium Metabisfulfite. But I forget what amounts they suggested. Can anyone help?

thanks!
Dano

2

I think it’s one campden tablet per 5 gallons but it only stuns the yeast AFAIK.

3

Has your cider actually ceased to ferment?  If so, then potassium sorbate at 1 tsp/gallon will suffice.  If not, you’ll want to make sure the yeast has ceased activity, either by reaching its alcohol tolerance, running out of sugar, or by cold crashing. Neither potassium sorbate nor sulfites will stop an active fermentation.

Ken

4

It has stopped fermenting, It is aging in a better bottle. Cider was made on 10/2/10 and racked to secondary on 11/19/10. I want to back-sweeten it when I keg it and don’t want the fermentation starting back up.

Thanks for the advice!
Dano