Sessionz
Active Member
Hey all, I just picked up a bunch of fresh orchard juice and can’t remember how much Potassium Metabisulfite I added pre fermentation last year. I think I used 1/4tsp per 5 gal, but I can’t be for sure. How much have you all used on on 5 gal of non pasteurized fresh pressed cider? I have seen conflicting recommendations online and was hoping someone could help.
Thanks!
Thanks!