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Old 11-03-2008, 08:38 PM   #1
Oct 2008
Portland, OR
Posts: 190
Liked 7 Times on 6 Posts

I'm thinking of trying my hand at making cider and I have a question about using sulfites to control wild yeast and to end fermentation. In all of the commercial bottled ciders I've tried (Wyder's for example), I have a real problem with the sulfur dioxide smell and taste that they all seem to have.

Are the commercial cider makers just using way to much sulfites? Or am I unusually sensitive to the stuff? You guys seem to say that you won't taste the sulfur when dosing in the 50ppm range . . but I can certainly taste it in the commercial stuff.

Note that I think I may be allergic to high levels of SO2 . . . . a whiff of a bag of dried apricots can give me asthma. I've never really looked into it further, just bought sulfur free apricots.


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Old 11-04-2008, 01:10 AM   #2
Sep 2008
Bethel Springs, TN
Posts: 40

If you get an asthmatic reaction to sulfites then I wouldn't use any amount of metabisulphite. It's just not worth it. Just use excellent sanitation practices otherwise and make your cider.

As to ending fermentation I don't know, but perhaps fermenting the cider to dryness and then back sweetening with a non-fermentable sugar substitute would be your best bet.

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Old 11-04-2008, 08:14 AM   #3
May 2008
Posts: 2,274
Liked 11 Times on 11 Posts

If you used pasteurized store bought apple juice with no preservatives, and pitch a healthy yeast batch that does not produce a lot of sulfers you should be fine. I would recommend make a 1 gal batch first just to test, everyone reacts differently so its better to find out its not good for you with a little less expense.
Best of luck.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
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