If I want to achieve 0.8 ppm molecular SO2 in some fresh apple cider, should I just use my white wine pH guide for determining ppm metabisulfite to add?
- posted
19 years ago
Fresh apple juice, sulfites, pH
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- posted
19 years ago
Yes. But remember some of the meta you add will become bound to compounds in the cider (and it is only free SO2 which contributes to molecular SO2). You may want to recheck your levels (if you can) or add extra to account for that which will become bound.
Ben
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