Stablization. Prior to long term aging? After? Does it matter?

[paneubert]

Trying to wrap my head around if there would be any benefit to "stabilizing" my ciders and cysers after primary ferment is complete/when racking to secondary for long term aging. Like... when I am racking it to secondary for a planned 6-12 month sit before bottling or kegging or drinking. Or does it make more sense to add the Potassium Sorbate and campden after it has aged and is ready to bottle or keg?

I guess the reason I wonder about the timing is that I don't know how much of the refinement of flavor and removal of unwanted elements in the beverage is due to the tiny amount of yeast that is still active after primary ferment cleaning things up. If I nuke it with campden and Potassium Sorbate, does that cause any issues with the intended purpose of aging things to mellow them out?

On one hand, nuking the yeast does make sense before aging since it will stop any other nasties as well (hopefully), but on the other hand I worry about how it impacts the aging process overall.

I am probably overthinking this, aren't I?

 

[bernardsmith]

Hi paneubert and welcome. Not sure that you are prpviding us with enough information. I would argue that the only time you need to stabilize is if you are designing a cider (or wine etc) with residual sugars to sweeten the drink. If you ferment to dry (1.000 or lower) then there is for all intents and purposes no sugars remaining for the yeast to work on. From my perspective if there is no good reason to add any chemicals to your cider then adding such chemicals is redundant But that said, I would still add K-meta. The free SO2 it provides will help inhibit oxidation. So bottom line: if the cider is dry I would add K-meta but not add any k-sorbate.

 

[paneubert]

Hi paneubert and welcome. Not sure that you are prpviding us with enough information. I would argue that the only time you need to stabilize is if you are designing a cider (or wine etc) with residual sugars to sweeten the drink. If you ferment to dry (1.000 or lower) then there is for all intents and purposes no sugars remaining for the yeast to work on. From my perspective if there is no good reason to add any chemicals to your cider then adding such chemicals is redundant But that said, I would still add K-meta. The free SO2 it provides will help inhibit oxidation. So bottom line: if the cider is dry I would add K-meta but not add any k-sorbate.

You are too quick! I came back to edit my post to provide more details (mostly to say it was already at 1.0 gravity) and you had already answered. Haha. Thanks! I will add some K-meta when I rack it just to help with the oxygen. I am leaning towards racking right into a keg, so purging the oxygen shouldn't be an issue. If I am careful with how I rack it, should be pretty low risk. Fingers crossed.

 

[ten80]

I have read that 25ppm SO2 is about enough to inhibit bacteria and reduce oxidation effects when racking, but is obviously not enough to stop yeast from fermenting.