Campden tablets effectiveness on cold cider

[theguy]

I am going to be bottling my Cider in the next few days. My plan is to sweeten the cider with some of the extra cider I saved. The extra cider has been frozen since September and recently thawed in the refeigerator. Last night I added campden tablets to the actual "Hard Cider" to stabilize, and then to the thawed cider in the refeigerator. After adding the campden tablets to the cider I will be sweetening with, I put it back in the refeigerator. Afterwards I wonderred if the campden tablets are just as effective in the refeigerator? Also since I am going to be sweetening with more apple cider do you think stabilizing with only campden tablets is ok? Thanks in advance...

 

[Yooper]

Campden doesn't kill wine yeast, so you may have some refermentation starting. To stabilize, I use a small amount of sorbate along with campden and that works.

I know that other cider makers cold crash effectively, but I wouldn't trust the method you used to kill the yeast. I suspect you'll have some bottle bombs.

 

[theguy]

Campden doesn't kill wine yeast, so you may have some refermentation starting. To stabilize, I use a small amount of sorbate along with campden and that works.

I know that other cider makers cold crash effectively, but I wouldn't trust the method you used to kill the yeast. I suspect you'll have some bottle bombs.

Thanks for the advice. I added 1/2 teaspoon of sorbate /gallon right after your post. I think it was about 12 hours after I added the campden tablets. Hopefully that will do the trick.