brewthunda
Well-Known Member
I'm thinking of trying my hand at making cider and I have a question about using sulfites to control wild yeast and to end fermentation. In all of the commercial bottled ciders I've tried (Wyder's for example), I have a real problem with the sulfur dioxide smell and taste that they all seem to have.
Are the commercial cider makers just using way to much sulfites? Or am I unusually sensitive to the stuff? You guys seem to say that you won't taste the sulfur when dosing in the 50ppm range . . but I can certainly taste it in the commercial stuff.
Note that I think I may be allergic to high levels of SO2 . . . . a whiff of a bag of dried apricots can give me asthma. I've never really looked into it further, just bought sulfur free apricots.
Thanks.
Are the commercial cider makers just using way to much sulfites? Or am I unusually sensitive to the stuff? You guys seem to say that you won't taste the sulfur when dosing in the 50ppm range . . but I can certainly taste it in the commercial stuff.
Note that I think I may be allergic to high levels of SO2 . . . . a whiff of a bag of dried apricots can give me asthma. I've never really looked into it further, just bought sulfur free apricots.
Thanks.