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

Hard Cider Tip #22: Sulfite and Sorbate

Sulfites

There is often a debate about the need, use, and benefit of sulfites (or sulphites if you live in many other English speaking countries) when making hard cider or even wine. Using or not using them along with sorbates can be a cause for much debate. Therefore, I wanted to explore the reasons why you … Continue reading Hard Cider Tip #22: Sulfite and Sorbate