I've been brewing for a few years now and am trying my luck at cider.
I have 5 gallons of fresh/unpasturized cider from a local orchard, and have read some conflicting/unclear information about pasturizing before pitching commercial yeast I'm hoping someone can set me straight on.
1) I've heard you should pitch Potassium Metabisulfite or campden tablets to inhibit the wild yeast. I currently have PM at my place, so I was planning on using this. How much should I throw in?
2) Once pitching some PM/campden, how i've read you need to let it sit for 24 hrs to "offgas" before pitching your commercial yeast. I'm assuming I Should have the fermenter covered with an airlock during this time?
3) would bringing all 5 gallons to a boil and chilling be overkill?
Thanks!!
I have 5 gallons of fresh/unpasturized cider from a local orchard, and have read some conflicting/unclear information about pasturizing before pitching commercial yeast I'm hoping someone can set me straight on.
1) I've heard you should pitch Potassium Metabisulfite or campden tablets to inhibit the wild yeast. I currently have PM at my place, so I was planning on using this. How much should I throw in?
2) Once pitching some PM/campden, how i've read you need to let it sit for 24 hrs to "offgas" before pitching your commercial yeast. I'm assuming I Should have the fermenter covered with an airlock during this time?
3) would bringing all 5 gallons to a boil and chilling be overkill?
Thanks!!