I have a week under my belt in my first ever batch of cider. After reading up on it a little, I rolled the dice with all natural, non-pasteurized fresh squeezed apple cider pitched with Wyeast 4066. It hit 1.050 O.G., and after a week it’s down to 1.012 and still bubbling away. As of today, honestly it has a little funk to the smell, but I tasted it and it tastes great (and I read on here from a few posts that hard cider can go through some odd smells in the fermentation process).
So once it’s done, I’m going to keg it. My questions are:
Once it’s dry & done, can I rack it to the keg first and cold crash it, and then back sweeten with a can of pasteurized apple juice concentrate directly into the keg before sealing it again and pressurizing it?
What carbonation level would anyone recommend? I would like it lightly carbonated if that helps.
And I have basic chrome faucets. Do I need to buy a stainless steel or plastic faucet for juices (I need a reason to upgrade to Perlick, right)?
Thanks for any and all help…