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Yes, I used sodium metabisulfite and potassium metabisulfites when I did my first cider. It did work out well, but I wanted to avoid using them in this instance. I have enough sodium in my diet :)

Hi Lyrebird, if 25 PU is considered adequate, how long, at 70 degrees, should I keep the temperature at? Excuse my ignorance. I have done little cider brewing.

Thanks for everyone's response. Unfortunately I can't keep my keg cold. Timmi9191, I might try your first point. On my first cider attempt, I went through 3 micro filters. Each got clogged. I also back sweetened with apple juice, kegged it, but fermentation restarted.

Hey Guys, I wondered if anyone has advice on what temperature I need to bring my cider up to in order to stop it fermenting while not losing any alcohol to evaporation? I have just pitched my yeast in 30 litres of apple juice and the OG is 1050. I plan to pasteurise the cider when it drops to...