Papagayo

Recipes 

I'm wondering how many of you sulfite after primary for preservation purposes. I have two batches, both sulfited prior to primary, one with 125 ppm and the other with 50 ppm.

Do you guys find it necessary to sulfite afterwards, or do you find that your stuff keeps well without SO2? If you do, have you noticed any off flavors as a result?

I haven't done this in the past because my cider, between me and my friends, doesn't usually last that long. However, I'm thinking about trying to keep a part of these batches for more like 6 months to a year.