r/Homebrewing • u/Sweetness4434 • 2d ago

Stabilization help

Hi, I’m currently making my first cider, it’s 2 gallons of 10% ABV in a 5 gallon bucket.

I wanted to ask if my process for stabilizing and backsweetening was good.

I am going to be taking a SG reading later today, and if it matches the SG readings of the last 2 days (0.997), I will then add 2 campden tablets and stir.

After 24 hours, I would add a teaspoon of potassium sorbate, stir, and leave to sit in the original fermentation room (roughly 76 degrees F).

Finally, I would leave it for a week before backsweetening with 2 apple juice concentrate containers and bottling.

Is this process good, and will it prevent a bottle bomb after bottling? I would do a cold crash, but don’t currently have the fridge space to do so. I have already racked it a few days ago, but there is still quite a bit of haziness in the solution (next time I will use bentonite, but this time I will just drink it hazy).

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u/cghoerichs 1d ago

Generally your haziness is coming from the pectin in your cider. Might try pectic enzyme before fermentation. I assume you are going for non-carbonated cider? Have you thought about pasteurizing to stabilize? As long as you remember to turn off the heat (if you use a pot) before putting the bottles in, the process is pretty straightforward. Lots of how-to on the internet. You thought Louis Pasteur researched pasteurization of milk? Nope, alcoholic drink! Worked then and still works today...