What is keeving and how is it different from backsweetening?

Key facts

• Keeving. Nutrient deprivation slows the ferment; sweetness is kept, not added. [1]
• Backsweetening. Sweetener or fresh juice added after fermentation. [2]
• Stability. Back-sweetened products must be stable; refermentation in the package is a serious fault. [2]

How does keeving work?

BJCP describes the French technique of défécation — keeving in English — as a way to slow fermentation by depriving it of nutrients. French cider is typically made sweet to balance tannin, and salts may be adjusted and nutrients withheld to arrest fermentation. [1] The result is a cider that keeps some of the apple's own sugar.

How is backsweetening different?

Backsweetening lets the cider ferment and then adds sweetness back. BJCP lists residual sweetness as coming from arresting fermentation or from adding sweeteners or fresh juice, and warns that turbidity, gushing or foaming from post-packaging fermentation are serious faults. [2] Sorbate may be added at bottling to stabilise cider. [2] Practical options: how to sweeten cider.

Which one is traditional?

Keeving is tied to French practice, while some producers approximate it by backsweetening with juice. [1] More on the French process: how French cider is made.

Related answers: how is french cider made · sweeten cider

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