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Clearing and killing

I’m not an expert with only a half dozen cider batches to my name, but my process in the week prior to kegging includes using gelatin to clear the cider, and then a few days later stunning/killing the yeast.

Wondering if the reverse would be a better process? Any thoughts.

I’m by no means an expert either, but that it how I do it. I use potassium sorbate to stop any fermentation so I can back sweeten it.

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