Is cider less prone to oxidation than beer?

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kiwipen

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I'm making a cider from a mangrove jacks pear cider kit. It tells me that once fermentation is done I should open the container, add the included cider essence and "stir well", and then let it stand for 24 hours before kegging.

I would never do that to a beer out of the fear of oxidation and infections.

Is cider less prone to oxidation than beer?
 
Cider will also oxidize as beer does. Best way to avoid in this situation is either to use a keg purged with CO2 and/or second option add essences to another sanitized container and syphon the cider into that container. It will mix well as the vessel fills, off-gassing dissolved CO2 a bit as it goes to protect it a bit.
 
I was planning on adding it while kegging, but it's being split in two kegs and possibly a few bottles.

I added it to the fermenter, and flushed out the air with Co2.
 
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