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Old 02-14-2013, 06:54 AM   #1
Jun 2012
Cottonwood, AZ
Posts: 30
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I have 4 gallons of cider going and I am ready to stop the ferment. I just don't know how much of each of these chemicals to use. Please help.
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Old 02-14-2013, 01:15 PM   #2
Nov 2011
Finger Lakes, NY
Posts: 1,133
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Simply adding sulfite and sorbate probably won't halt the fermentation, there just too many yeast cell at work. You need to reduce their population somehow first. Cold-crashing the entire batch and racking off the yeast cake before adding the stabilizers seems to be a pretty popular technique. The clearer you can get the cider, the fewer yeast cell will be in suspension.

Unless the manufacturer's direction say different, shoot for 1.25g/gallon sorbate and 50ppm Kmeta.
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