Sorbate/campden vs pasturizing?

[monel_funkawitz]

Im debating what is the best to use? Previously pasturized cider, backsweetened with caramel/cinnamon and aj concentrate. Beer bottling with caps.

I never used sorbate/campden. I have a super hot water heater so I use the dishwasher method. Im afraid sorbate/sulfites will add sulfur tastes or will be ineffective. Any opinions on it? Who wins the contest? There seems to be supporters of both.

 

[LeBreton]

There is a huge range in sulfur sensitivity between people. I'm pretty oblivious until about 100-150ppm, but I know a lady who can taste it down to about 25-30ppm. So it depends on who's gonna be drinking the cider. Most sweeter white wines will have quite a bit of both sulfites and sorbates in the bottle. Maybe go buy a bottle and see how you feel?

There is no correct answer, both will work assuming you do your homework.