CodyA
Well-Known Member
So I keep hearing about sodium metabisulfite "dissipating" in cider. Could someone explain exactly how it inhibits the growth of wild yeasts and bacteria temporarily, but allows the growth of whatever yeast strain you put in it only 24 hours later? Does the sulfite stay in the cider, or just evaporate out after a day? If it stays, why doesn't it inhibit the growth of my wine yeast, like potassium sorbate would do? Just curious as to how this stuff works.