Apple cider

Discussion in 'Beer Making' started by crackermonkey, Nov 22, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Nov 22, 2019 #1

    crackermonkey

    crackermonkey

    crackermonkey

    Junior

    Joined:
    Oct 20, 2019
    Messages:
    16
    Likes Received:
    0
    Gender:
    Male
    I know this is the beer forum but I hoped someone might be able to help I just finished fermenting my cider to dry and racked it into a carboy in order to age before I back carbonated , I foolishly added some metabisulphite out of habit when I bulk age my wine not realizing it would kill the yeast I would need later. When I’m ready to back carbonate and bottle can I simply add some more fresh yeast when I add my sugar ?
     
  2. Nov 22, 2019 #2

    NorCal

    NorCal

    NorCal

    Super Moderator Super Moderator

    Joined:
    Apr 18, 2014
    Messages:
    2,881
    Likes Received:
    2,740
    Gender:
    Male
    Location:
    Placer County, CA
    I would splash rack a few times and give it some time. The sulfites will be diminished with the oxygen. You can check the tolerance of the yeast being added as well, some are fine in the 25 ppm range.
     

Draft saved Draft deleted

Share This Page

Group Builder