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First batch of cider using gala apple juice and frozen concentrate. - Page 2

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First batch of cider using gala apple juice and frozen concentrate.

Let's talk about potassium metabisulfite for a minute. It has a very minor effect on cultured yeast. Especially wine yeast strains. Using it without potassium sorbate is not going to keep yeast from consuming added sugar unless the yeast is already taxed do to age and or alcohol level. Potassium sorbate prevents yeast from reproducing but does not kill the yeast already present in the medium. The dose of sorbate depends on the alcohol level with higher alcohol requiring less sorbate to stop reproduction. In order for it to work, the ferment must have a very low yeast cell count. So age, rack, and possibly fine the ferment to get it as clear and yeast free as possible. Then add sulfite to protect against oxidation and bacteria. Finally add sorbate at the proper dosage to prevent refermentation, and sweeten away.

 

Let's talk about potassium metabisulfite for a minute.

Is that the same as campden tables??

 

Yes it is. Campden tablets can be either sodium or potassium bisulfite. They work the same way except for adding sodium or potassium respectively.



 

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