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
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
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.
In my original post on the color of cider, I asked the question what color hard cider should be. I described cider in the context of wine. Should cider be white and red or something different. I did this because in both cases, you are using fruit juice. While there are some natural variances in … Continue reading A Study in Color: Making Cider Silver