Originally Posted by lucasbodie
Does the sorbate really kill off the yeast or just retard it...I have read it just slows and retards the yeast...just curious...I'm making my first batch of cider as we speak, and this is a good question...what temperature should the cider age at? Should you "Fine" a cider like you would with an apple wine or just filter it? The cider I am making now I am leaving intentionally unfiltered, but in the future this might be good to know...I should really start my own thread...
Sorbate inhibits yeast reproduction, so it doesn't kill the yeast or retard it at all. It only "works" in a finished completely clear cider/wine/mead, and only when there are no lees present that have yeast in it.
I don't filter or add finings to my wines or ciders (or beers for that matter). But I want my drinks to be vegetarian friendly and so won't use most finings.