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Another question about sulfites

  • Thread starter Thread starter Devin Petry-Johnson
  • Start date Start date
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Devin Petry-Johnson

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I think I almost completely understand sulfites. But something continues to bug me.

I've often heard people say that if you are using fruit or something in the primary and you're not sure if it is sanitized, you can mix up your must and then add sulfites. And then wait 24 hours and you can pitch your yeast. But I've also heard that if you buy apple cider from the store, don't get anything with sulfites or the yeast won't ferment.

So which is it? Why can't I open the cider, pour into my fermenter, and then wait 24 hours? Am I missing something?
 
It's not sulfites that are used in some /many store bought apple juice. It's sorbates. Sorbates are added as a preservative. And sorbates will bind to the yeast and inhibit if not prevent fermentation. Sulfur dioxide is a gas that will evaporate off. Sorbate is not a gas and it does not evaporate. I cannot swear to this but I think if you have sorbated apple juice and you let it stand on your counter for a month in the height of the summer it will not ferment. It WILL spoil because of bacterial infestation but it won't ferment.
 
Ok, that makes sense. It’s quite probable that in a previous thread I saw “sorbate” and thought “sulfite”. There was a long time that I didn’t know the difference. Thanks again!
 
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