Potassium Metabisulfite: The Overview

Potassium Metabisulfite, SO2, Sulfur Dioxide, Sulfites: The Overview

If you read some of my other articles on sulfites and sorbates, you will know that I am not an advocate of using Campden, potassium metabisulfite, sulphite, SO2, or whatever other term you use for this preservative and sanitizing compound. The biggest reason I am not an advocate is because I think it’s overused, especially … Continue reading Potassium Metabisulfite: The Overview

Bacteria and Hard Cider – It’s not all bad.

Bacteria & Hard Cider

When someone says bacteria, we generally have a negative reaction. Bacteria is a bad thing, right? We want to kill it to keep us from getting sick. However, not all bacteria is bad and especially when you are fermenting hard cider. Lactic Acid Bacteria, commonly called LAB, is the under-appreciated and often abused element in … Continue reading Bacteria and Hard Cider – It’s not all bad.

Mold: The What, Why, and How of It.

Mold: The What, Why, and How

Mold... Just the name can conjure up bad images and usually, it’s not something that is positive. There are a few positive occurrences, think cheeses like blue or Gorgonzola, where the mold makes that pungent flavor that many enjoy. However, for hard cider making, mold is usually associated with things not going the way they … Continue reading Mold: The What, Why, and How of It.

Help! My cider isn’t fermenting.

Not Fermenting

Fresh pressed apple and pear juice will naturally have the microflora (yeast and bacteria) to ferment into hard cider. For many people, they use these natural organisms to create great hard cider. For others, they want to control the flavors and process and will use commercial yeast. In both cases some people use Campden tablets, … Continue reading Help! My cider isn’t fermenting.