John makes Cider every year from locally sourced fresh pressed juice. And every year he learns a little more and tries new things. This he he brought some new hardware into the process; his keg set up.
John’s normal cider making process hasn’t changed much. Juice and yeast for the most part. Its what happens post fermentation that can drive the final product in one direction or another. This year he experiment with metabisulfite and sparkolloid.
As fermentation neared the end he sulfited the cider to halt/slow fermentation; hoping to capture some residual sweetness by not letting the cider drop below the 1.000 mark (truly a dry cider). He also introduced some sparkolloid and made use of cold crashing in the keg to clarify the cider.
The result was a nearly crystal clear cider with just a hint of residual sweetness. A ton of apple character remained as well which I suspect was due to that slight semi-dry finish. He then forced carbed as you would with beer in the keg. So no need for added sugar. For the video our samples were mid-range carbonated and very pleasant. I don’t always like the soda like carbonation some commercial examples have. Just another advantage of using a keg for carbonating beer and ciders, dialing it in perfectly is easy.