Bentonite and Campden tablets

[George]

I have a hard cider that is not clearing as quickly as I want it to so I
am considering using bentonite to clear it up a bit. I also want to
kill the yeast and then add some apple juice concentrate to sweeten it
up. Is there any problem with adding the bentonite and the campden
tablets at the same time? What would be an appropriate number of
campden tablets for 6 gallons of cider?
Thanks
George

[PJ]

I would treat the cider only after fermentation is completed. It must be
fermented to 'dry'. At that time the use of bentonite is ok to help
clearing. Campden is used to help stop oxidation. You should use this along
with Potassium Sorbate to prevent a restart of fermentation. The Potassium
Sorbate is what stops the yeast. After the 3 components are added, stir the
cider vigorously to degas it completely and then add your sweetener and
stir it in vigorously. The cider should drop clear within a week to 10
days.

HTH

"George" <> wrote in message ...

Post by George
I have a hard cider that is not clearing as quickly as I want it to so I
am considering using bentonite to clear it up a bit. I also want to kill
the yeast and then add some apple juice concentrate to sweeten it up. Is
there any problem with adding the bentonite and the campden tablets at the
same time? What would be an appropriate number of campden tablets for 6
gallons of cider?
Thanks
George

[Droopy]

Well sorta. Metabisulfite will kill (some) of the yeast. Sorbate
prevents yeast form reproducing.

That is where the combo comes from. You kill off a bunch of the active
yeast (which are still floating around, not the ones in the lees) and
then sorbate them to prevent them from reproducing after you add more
fermentables.

I would bentonite the batch first, let everytihg settle out, rack into
secondary add teh metabisulfite and sorbate, wait a week and then
sweeten and bottle. This of course will give you a still cider. The
only feasable way of getting a sparkling sweet cider is to force
carbonate.

(you COULD sterile filter a carbonated batch or use the methode
traditionalle, but those are fiarly complex, difficult and/or equipment
intensive for the home winemaker)