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Campden tablets or not

I purchased some fresh squeezed cider from an orchard with no additives. I tasted a glass there and it is excellent. I just know since I have not done cider from fresh squeezed before if I should use campden tablets to kill the wild yeast, or just add the yeast and let it ferment. I have heard that campden tablets will neutralize some of the apple flavor.

Any experts I will love your comments. right now the cider is in gallon plastic jugs in the freezer until I defrost them and add to a carboy.



I would use the campden. I use it in my ciders and haven’t noticed it neutralizing any flavors. Just wait 24hrs before pitching your yeast. No since in taking a chance of any nasties making its way into your cider either.

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