Potassium Metabisulfite Necessary?

[jdbright79]

Do you guys use sulfites in bottled juices and wait the 24hrs or is that just for fresh pressed juices?

 

[UpstateMike]

Do you guys use sulfites in bottled juices and wait the 24hrs or is that just for fresh pressed juices?

I don't even use K-Meta (Potassium Metabisulfite) in fresh pressed. Whatever yeast you use will overpower any wild yeast, assuming the fresh pressed really is fresh.

 

[Clifton]

Some bottled juices already have it in there. The Welch's white I whipped up last night had it and my yeast over powered the k-meta in 2 hours.

So, no don't add it.

 

[dinnerstick]

don't add it, no point

 

[porcupine73]

Definitely no need in bottled juices, usually they've been pasteurized and sometimes also sulfited.

 

[DaBills]

I don't even use K-Meta (Potassium Metabisulfite) in fresh pressed. Whatever yeast you use will overpower any wild yeast, assuming the fresh pressed really is fresh.

I added it because the juice I bought was Ultra Violet treated (not pasteurized) and there was a thick layer of yeast on the bottom of the jugs when I bought them. I didn't want to take a chance with the 18 gallons of cider I bought at 6.25 a pop. Although I did have one that fermented on its own in the fridge and it tasted awesome. Low ABV though.

Hey upstate Mike I live down the road from you.

 

[saramc]

The thick layer that is on the bottom of fresh pressed cider is actually a result of pressing apples. Think fiber, pulpy bits, pectin, etc. (and some natural yeast) that simply settle out with time. You actually get a layer like this from just about any fruit that is pressed or pressure juiced.

 

[DaBills]

There was other stuff too but there was def. a thick layer of yeast and it fermented quickly in the fridge. But like I said it does taste good.