Natural Preservatives: Killer Factors

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Killer toxins to prevent Brettanomyces spoilage In my research on preservatives like Campden (potassium metabisulfite) and potassium sorbate that are commonly used in wine and cider to preserve the cider as well as prevent residual sugar from fermenting, I was always interested in finding alternative methods. Preserving hard cider is generally about stopping various bacteria … Continue reading Natural Preservatives: Killer Factors

Stop Killing Your Juice: The Argument Against Campden

Stop Killing Your Juice: The argument against Campden

Usually, my answer to a question about hard cider is “it depends”. I generally try not to be definitive because there are simply so many unknown factors that being definitive is almost always wrong. However, for this article, I’m going to argue a definitive. The definitive is that you should not use Campden tables in … Continue reading Stop Killing Your Juice: The Argument Against Campden