I posted this in the cider forum....I just want to see what the people in this forum think :-)
I went to my LHBS today to buy some campden tablets as a recomendation from people on this site. The idea was to add 1 tab per gallon of unpastuerized cider for making hard cider (added when juice goes into carboy). The theory I was given was to kill any foreign bacteria and natural yeast based on the fact it is unpastuerized. Well my local HBS guy didnt recomend this however he did sell me 50g of powder Sodium Metabisulphate to make a 4L cleaning solution. He said just disolve it in 4L of water to sanitize my equipment and then I can actually save the solution and re-use it for up to 6 months. What is your take on this?
-If I should be using this as a sanitizer (instead of bleach as I normally do) what is the proper directions on how to use it? I am thinking to dump the 4L solution into my carboy, shake around a little and dump back into another vessel that I can sanitize my airlock, funnel etc, then back into my storage container?? After this should it be rinsed with hot water?
-Or should I ignore his advice and use this to put in the actual cider during fermentation? He told me not to as it would likely stunt to wine yeast I bought from doing its job?
I'm just a little paraniod with the unpastuerized cider?