Fresh apple juice, sulfites, pH
 

If I want to achieve 0.8 ppm molecular SO2 in some fresh apple cider,
should I just use my white wine pH guide for determining ppm
metabisulfite to add?

(Rob) wrote:
> If I want to achieve 0.8 ppm molecular SO2 in some fresh apple cider,
> should I just use my white wine pH guide for determining ppm
> metabisulfite to add?

Yes. But remember some of the meta you add will become bound to
compounds in the cider (and it is only free SO2 which contributes to
molecular SO2). You may want to recheck your levels (if you can) or
add extra to account for that which will become bound.

Ben
http://members.tripod.com/~BRotter/SO2.htm

(Rob) wrote:
> If I want to achieve 0.8 ppm molecular SO2 in some fresh apple cider,
> should I just use my white wine pH guide for determining ppm
> metabisulfite to add?

Yes. But remember some of the meta you add will become bound to
compounds in the cider (and it is only free SO2 which contributes to
molecular SO2). You may want to recheck your levels (if you can) or
add extra to account for that which will become bound.

Ben
http://members.tripod.com/~BRotter/SO2.htm