CatsCradle
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- Jun 21, 2020
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Hi everyone, im fairly new to brewing/ fermenting. Its my understanding that potassium metabisulfite is used to neutralize wild yeast and to combat oxidization. I read that you need 1/4 teaspoon per 5 gallons of must. My question is in my current batch (this time its a cider not a mead) I have used a lot of fruit additions and as such have racked quite a few times 3 times. Can I add a dose, 1/4 teaspoon of metabisulfite after each racking or do I only add it once? Any input would be greatly appreciated