Question About P-Meta and Carbonated Cider

[ejcrist]

I'm preparing to make my first batch of cider this weekend and I'm in the process of developing my recipe. I have a few batches of wine and mead aging so I'm familiar with this stuff somewhat but I'm still very much in the early learning stages. For this first batch of cider I'd like to have it petillant and bottle in 12 oz beer bottles with the crimp caps. My wines and meads are all still so the only thing I'm planning to do before bottling them is adding p-meta and p-sorbate before back-sweetening (if I think they need it). The cider presents a different situation though since I'll be adding about 1/3 dose of yeast and priming sugar before bottling to create the carbonation. In this case I definitely will not be adding the p-meta and p-sorbate obviously. So my question is, what protects the cider from spoilage if you don't add p-meta at the end prior to bottling? This just crossed my mind as I was finishing up the steps.

Thanks, Gene

 

[Maylar]

Use k-meta but not sorbate if you're looking for carbonation.

 

[ejcrist]

The k-meta won't inhibit the priming yeast? Or, do you add enough k-meta based on your pH to the proper amount (=<50ppm) and then wait a day before pitching priming yeast? I think that'd be the way it would go which is similar to sulphiting right after crush when making wine. Enough to protect the wine but not enough to inhibit the yeast. Ok, I believe I got it now. I don't know why I didn't think of that - must be too many sulphites on the brain. Thanks Maylar, appreciate your help.

 

[Maylar]

50 ppm is a good target, and commercial yeasts are tolerant of sulphites. I've never needed priming yeast even after aging for a couple months. There's always some residual yeasties just waiting for more sugar.

 

[ejcrist]

50 ppm is a good target, and commercial yeasts are tolerant of sulphites. I've never needed priming yeast even after aging for a couple months. There's always some residual yeasties just waiting for more sugar.

Ok, good deal. I've been thinking about omitting the yeast and now that you mentioned that I think that's what I'll do. It may not carbonate as quickly as if you add it but I'm in this for the long haul so there's no rush. Thanks again for the info.

 

[stella_tigre]

I haven't added kmeta to my carbed ciders at bottling, although so far those are not for long term storage. I have a vague idea that the yeast will consume any residual oxy as it bottle conditions, making the kmeta unnecessary. One of my questions is whether this is the case.

When bottling still and dry, I try to make sure some kmeta was added in the previous racking or at bottling. If sweetening, obviously add sorbate and kmeta.