Originally Posted by heating8
I'm a really confused noob. I thought the campden was only needed if you're using non-pasteurized cider to be safe and kill whatever basically wasn't killed during pasteurization. If you were using pasteurized cider with no other additives, then it's not needed? It seems however that some use the campden to slow the yeast?
Since this is my first go round I planned on making 2 different 2 gallon batches instead of the 5 gallon so i mess up two small batches instead of one big one
You are correct. Cambden tablets are pointless when using pasteurized cider, unless it's from concentrate. If it's from concentrate, then Cambden tablets can neutralize any chlorine in the water that was used to "un-concentrate" it.
Also, if it's UV past*, instead of actual heat past*, then it still makes sense to use Cambdens, I recently read here that UV past* cider started fermenting on it's own... which means UV past* is not necessarily effective.