Originally Posted by dinks
I know my cider is still young, but at what point do you use campden? The guy at the local home brew place said to toss it in about 24/48 hours prior to bottling. Is that right?
If you let it clear on it's own (wait a couple months), you won't need to use campden. The purpose of campden before bottling is if you want to stop fermentation (residual sweetness, etc.). If you're looking for a still (non-carb'd) cider, just let it sit for a month or so until it's completely cleared, then bottle.
The normal use for campden is 24 hours before pitching the yeast to kill off any wild yeast or other baddies in there.