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Fresh cider that is not pasteurized, treated with UV light, or another sterilization method can have wild yeast and bacteria present. These microbes can spoil your cider. Potassium sorbate is used to prevent yeast from reproducing. By itself, it does not kill yeast or bacteria. Potassium metabisulfite should be used in addition to produce a stable cider. ...


If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor with little vodka - about 1/4 cup per 2lb of fruit seems a good balance. The vodka will help kill off any additional bugs that may have made it past washing ...

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