Potassium Sorbate amount for sweet cider?

Is there a consensus as to how much Potassium Sorbate to add per gallon for sweet cider? Do I have to added potassium metabisulfite with it and how much? Is there a certain dosage timing for all the additives?

Currently I have 3 gallons of cider that is ready for a secondary transfers. The only things I have added are ec-1118, pectic enzyme & yeast nutrients. My plan is to add a gallon of 100% black cherry juice, bottle and not have the yeast consume the cherry juice.

Yooper has posted her portions a few times. You might try the search to pull them up. (I'm not saying you didn't use this, I just don't know off hand what they are.)

Randzor said:

Yooper has posted her portions a few times. You might try the search to pull them up. (I'm not saying you didn't use this, I just don't know off hand what they are.)

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I've yet to find that post here, I keep coming up with people looking to ferment cider with Sorbate in it already though. Other places I am getting quite a variation in amounts to add. I'm looking to make sure it doesn't ferment in the bottle but I also don't want to ruin the taste at the same time.

How to Sussreserve


Rack to a fresh carboy leaving all the settled out yeast and sediment behind.
This is KEY because kmeta and sorbate do not kill yeast, mearly inhibit further yeast reproduction.

Add:

1/2 tsp potassium sorbate per gallon.
1/4 - 1/2 tsp TOTAL potassium metabisulfite for the batch. (5-6 gal batch)

Add and stir gently. Give the cider 4-7 days.

Then rack to a fresh carboy and sweeten. If no re-fermentation occurs in the next few days you can move on to bottling. If planning on kegging/force carbing, you can rack to the keg instead of a carboy.

This my proven method for Sussreserve.


As to how much to sweeten, that is very subjective. You should pull a sample, taste, and add sweetener slowly to your desired level. Then scale up for the entire batch.


I sweeten with more cider, usually in a ratio close to 1:5 or 1:6 (1 gal cider to 5 gal hard cider).


Its very easy to make a sweet cider... OR a carbonated cider. But a bit tricky to make one that is BOTH. To do that you must sweeten, then artificially carb (force carb), or sweeten with something non-fermentable (like splenda or xylitol), and bottle carb with priming sugar.

Orginally taken form here: https://www.homebrewtalk.com/f32/help-my-cider-bitter-447120/

How to Sussreserve


Rack to a fresh carboy leaving all the settled out yeast and sediment behind.

Add:

1/2 tsp potassium sorbate per gallon.
1/4 - 1/2 tsp TOTAL potassium metabisulfite for the batch.

Add and stir gently. Give the cider 4-7 days.

Then rack to a fresh carboy and sweeten. If planning on kegging/force carbing, you can rack to the keg instead of a carboy.

This my proven method for Sussreserve.


As to how much to sweeten, that is very subjective. You should pull a sample, taste, and add sweetener slowly to your desired level. Then scale up for the entire batch.


I sweeten with more cider, usually in a ratio close to 1:5 or 1:6 (1 gal cider to 5 gal hard cider).


Its very easy to make a sweet cider... OR a carbonated cider. But a bit tricky to make one that is BOTH. To do that you must sweeten, then artificially carb (force carb), or sweeten with something non-fermentable (like splenda or xylitol), and bottle carb with priming sugar.

Lol, thanks randzor! ;-)

Haha, I was like I knew I saw it around... I do have to admit I sent the OP after the wrong poster... Sorry about that.

Randzor said:

Haha, I was like I knew I saw it around... I do have to admit I sent the OP after the wrong poster... Sorry about that.

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As long as the info gets to who needs it, that's what matters to me.

Many thanks! Should I dose with potassium metabisulfite at secondary transfer and then again when I add the cherry juice and sorbate? After secondary transfer I am going to cold crash until it is clear. So the cherry/sorbate will not be done for about a month. Currently the cider has no sulfites in it.

zaireeka said:

Many thanks! Should I dose with potassium metabisulfite at secondary transfer and then again when I add the cherry juice and sorbate? After secondary transfer I am going to cold crash until it is clear. So the cherry/sorbate will not be done for about a month. Currently the cider has no sulfites in it.

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In a5 gallon batch that amount of sulfite will be fine with just one application. If you feel like adding 1/4 of a teaspoon more at bottling time you could do so but, I would not add any more than that.

Randzor said:

Orginally taken form here: https://www.homebrewtalk.com/f32/help-my-cider-bitter-447120/

How to Sussreserve


Rack to a fresh carboy leaving all the settled out yeast and sediment behind.

Add:

1/2 tsp potassium sorbate per gallon.
1/4 - 1/2 tsp TOTAL potassium metabisulfite for the batch.

Add and stir gently. Give the cider 4-7 days.

Then rack to a fresh carboy and sweeten. If planning on kegging/force carbing, you can rack to the keg instead of a carboy.

This my proven method for Sussreserve.


As to how much to sweeten, that is very subjective. You should pull a sample, taste, and add sweetener slowly to your desired level. Then scale up for the entire batch.


I sweeten with more cider, usually in a ratio close to 1:5 or 1:6 (1 gal cider to 5 gal hard cider).


Its very easy to make a sweet cider... OR a carbonated cider. But a bit tricky to make one that is BOTH. To do that you must sweeten, then artificially carb (force carb), or sweeten with something non-fermentable (like splenda or xylitol), and bottle carb with priming sugar.

Click to expand...

Any advice on trying to make a granny smith type tasting cider? I've fermented 2 gallons of Motts Apple Juice and racking to fresh carboy now for the sorbate. Was planning on adding a little nutmeg, cinnamon, brown sugar but going for that Granny Smith taste what should I do to achieve?

Adding malic acid will increase'tartness' but the granny smith flavor is much more than that. I am really not sure you can make it without using granny Smith apples. ... or adding an artificial substance such as a flavor extract (many home brew shops carry small bottles of this). Or you could go the redneck way and toss in some Jolly Ranchers! Lol.

Wreck99 said:

Any advice on trying to make a granny smith type tasting cider? I've fermented 2 gallons of Motts Apple Juice and racking to fresh carboy now for the sorbate. Was planning on adding a little nutmeg, cinnamon, brown sugar but going for that Granny Smith taste what should I do to achieve?

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Use Granny Smith apples?

slym2none said:

Use Granny Smith apples?

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Little late for that now. Just used Motts.

Grate up a few GS apples and secondary?