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

Yeast: Killer Factor

Yeast Killer Factor: What does it mean and how could it impact your cider.

Killer Factor is not a measurement of the health risks associated with using a yeast in your fermentation. Instead, it is an assessment of how dominant a yeast can be in your fermentation. You may find commercial yeast strains labeled as one of four types. Killer (K)Sensitive (S)Neutral (N)Killer-Sensitive (KS) However, you may wonder what … Continue reading Yeast: Killer Factor