Originally Posted by MisterWoody
If I stop fermentation using sorbate for a sweet still cider, is it at all necessary to refrigerate? Does alcohol content come in to play for microbe growth, etc?
Thanks guys! Loving this new hobby!
You don't have to refrigerate. But you can't "stop fermentation" with sorbate. It only works if fermentation is already stopped, and the cider is clear.
Sorbate doesn't kill yeast, but it inhibits yeast reproduction. In an active fermentation, the yeast doesn't need to reproduce so adding sorbate does nothing.
Once fermentation is done, and the cider is clear, it can be racked off the lees (spent yeast) and then sorbate is useful. After sorbate is added (along with campden/sulfites as sorbate works better in the presence of sulfites), then a few days later the cider can be sweetened to taste. A few days after that, if fermentation doesn't restart, the cider can be bottled. And stored at room temperature.