Originally Posted by T-rags
Yooper, do your yeasts survive the campden tablets sufficient for carbonation?
I don't carbonate ciders, meads or wines, so I wouldn't think they would. I mean, I think the yeast is actually still alive, but I don't bottle for ages so I wouldn't bet on it. I don't bottle until everything is crystal clear, no new lees form, and it's been aged for quite a while.
Originally Posted by RugenBrau
Would you add one very other racking with an Ale yeast? This is something new to me.
I would add it. But at "every other racking", that really isn't very often. I'd add it at mixing the must, not at racking to secondary, and only add it if I racked it again or at bottling.
But since I like my drinks crystal clear and well aged, I bottle after quite a bit of time. Like maybe a year or two, usually. In my opinion, longer term aging really requires some campden.
For a low ABV cider that I would drink within 3-6 months, I probably wouldn't bother with sulfiting beyond the initial addition. For anything longer, I would definitely add at bottling.