ScrumpyJack
Member
When making cider, do you have to be worried about bacteria getting into the liquid while it's fermenting or other stages?
How can you stop this when just making a home brew?
How can you stop this when just making a home brew?
Most bacteria need oxygen and during primary so much co2 is produced they cannot grow. After primary keep 02 out and sulphites up and bacteria can't thrive. Bacteria also need food, mainly sugar and malic acid. If you ferment completely dry and do a malo-lactic, there isn't much left for them to eat. Acetobacter will eat alcohol but need o2.
If there is enough o2 for acetobacter you will probably get other problems as well but you're right, handling cider is one of the main opportunities for spoilage. On the other hand sulphite (so2) is an antioxidant as well as antibacterial, and a little bit of oxidation can actually improve flavour. It all adds to the excitement.
Yes.
When the juice is exposed to air, the sulphites will get used up and lose their effect.
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