I have a friend that can't drink carbonated beverages but loves cider. Can I just make a batch of cider like I normally do (sodium metabisulfite and backsweeten) and just bottle them? I usually keg everything I make, but if I bottle it after sodium metabisulfite it will not ferment and be a still cider?
Still cider questions
- Thread starter robodeath
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Yes, but not with sulfite. You need sorbate to prevent yeast reproduction, ans sulfite doesn't do that.
Once the cider is totally and completely clear (has to be to stop re-fermentation), simply rack onto a solution of sorbate and some sulfite (sulfite makes the sorbate work better) and then three days later, sweeten, and then three days after that you can bottle.
Doh, I meant to say potassium sorbate and campden tablets, I even have a bag of it in my closet.
I work as a winemaker at a place that makes a couple apple wines. Like yooper said, sulfite and sorbate will do the trick. If you have a way of testing sulfites you want to get as close to 50ppm as you can. Also about a gram of sorbate/gal. Maybe .5gram if its on the drier side. After the addition give it some time to settle and youll be good my friend.
