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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Can I pasteurise by heating my actual cider in a stainless pot to 150??
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Old 11-20-2012, 11:04 PM   #11
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Originally Posted by huntingohio
you need to use campdne and potasium sorbate to completely kill the yeast, shoul be maybe 5 bucks at your lhbs
No, campden and potassium will NOT kill the yeast. If active fermentation is going on, campden won't do a damn thing.
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Old 11-20-2012, 11:42 PM   #12
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No, campden and potassium will NOT kill the yeast. If active fermentation is going on, campden won't do a damn thing.
Exactly!

The way it DOES work is that sorbate inhibits yeast reproduction, and it works better in the presence of sulfites (campden).

What that means on a practical level is that you can allow the cider to ferment out completely, until clear and no longer dropping lees. Once there are no more lees dropping, you can rack onto a sorbate/campden mix and then sweeten the cider to taste and then bottle. The sorbate/campden keep the yeast from reproducing, and since there aren't that many yeast present by that time, then fermentation does not restart when sweeteners are added. This is very commonly done.
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