Cider Sulphite Preservative Test Strips

SO₂ is a natural byproduct of fermentation but occurs in very small amounts. Adding 50 ppm SO₂ in the form of sulfur metabisulfite at the bottling stage blocks the Maillard reaction between amino acids and sugars & limits the development of flavors associated with the pasteurization process. This ensures that desirable fermentiion yeasts such as Saccharomyces cerevisiae or S. uvarum can effect the conversion of sugars to alcohol.

If you are a DYI cider maker, note that the amount of preservative needed is pH dependent. A pH range of 3.0-3.3 needs 50ppm; pH 3.3-3.5 needs 100; and 3.5-3.8 needs 150. You may find our pH3-6 test strips useful for this process. If you have made your metabisulfite solution from scratch, our calibrated medicine droppers may also help in this process.