Just wondering if there is a good rule of thumb about the number of grams of KMeta to use in a 5 gallon batch of fresh apple cider prior to pitching yeast? I don’t have Camden tablets, only loose KMeta… and I have a 5 gallon batch coming in Friday and want to dose it for a day before I pitch the yeast. I have heard 3-4 campden tablets, but I can’t seem to find a weight (or volume for that matter). Thanks in advance cider makers!
I don’t know. I use zero.
No sanitizer for eliminating wild yeast? The juice will be fresh and will be delivered via a tote from the orchard.
I am concerned about infection…
160 F for 15 minutes.
Once it reaches 160, the job is done. Extra minutes are superfluous (but useful for peace of mind).
Ok - any pectin setting issues or do you use pectinase?
Yes, heat treated cider could end up hazy. You can use the pectinase up front, or just use gelatin at the end which is what I do. Either way, or both, or neither, all up to you.
THIS. I have done it with and without and found no difference. I decided I didn’t need it. Don’t heat it, either.
RDWHAC… got it. 8)
Rule-of-thumb level would be 1/4 tsp in a 5 gallon batch. I found a table that puts this amount at 1.6 grams.
That is consistent with what I saw on a Michael Fairbrother’s recent article, but he didn’t say it was for a 5 gallon batch (he had 1.8 grams or 3 Campden tablets). I may split my batch and see if I can discern any difference between “dosed” and raw cider in the end.