Yeast health and Campden Tablets

[Halycon]

Going by Andrew Leas recs for Campden Tablets I should have added 2 tablets per gallon of pressed juice to kill the natural yeast before I added my Safcider yeast 24hrs later, on reflection after looking at an old thread on here I reduced that to 1.5 tablets as that seemed safer .
Having now found out that Fermentis recommend a max limit of 75mg So2 per ltr for their yeast and at my current level of 105mg So2 per ltr(if you go by 260mg So2 per tablet) is there a way to reduce the So2 level other than just add more untreated juice.
This would seem an easy route but is there a chemical way to achieve the same result?
I know many who just let the natural yeast do its thing but as this is my first batch from pressed apples from many old trees in different locations I wanted to not leave much to chance ,maybe I should have !
Just to add I've been home brewing for a long while but not cider, its currently sitting in a fermentation fridge at 18 degrees,pH was at 3.4 and OG of 1050,i just read a lot of Andrews info and adjusted from there
Cheers people, every days a school day!

[MashBag]

Don't worry.
Gently stir it, it may release some. Then pitch the yeast.

The Campden tablets are horrible things that I have never ever uses or needed, In 1000's of litres.

Follow the instructions on the pack about rehydration.

The yeast may be slower, but should get there, if not, there are other tricks.

[Halycon]

Happy to say that she's bubbling well and only a slight sulphide smell which is definitely no worse than some of the lagers I have done which has always dissipated over time, hopefully this will do the same.
Do you mind me asking how you go about fermentation if you don't use Campden tablets, do you just let it ride at a certain temp using the wild yeast much like a cool ship?

[nallum]

When using Campden tablets, leave the vessel open so the evolved gas gets released.

[Halycon]

All I can say is that the dog is copping a fair amount of flak this morning ,its really gassing off now and I just hope it will disappear over time ,I've now left the fermenter open but its not pleasant to say the least.The intention was to keg it anyway so hopefully I can repeatedly charge with Co2 to flush out any H2S left after fermentation is complete .It would be a shame not to get a drinkable product at the end as a lot of the apple trees are old English varieties brought over many years ago and planted in mini arboretums around the area, ah well glass is always half full, heres hoping

[MashBag]

Are you getting co2 smell or eggy sulphide?

Former is OK, latter is a nutritional issue. The yeast are stressed.

[Halycon]

Eggy sulphide was the go and I added 3x the amount of yeast nutrient that I would normally use for beer, now though it seems ok as I've just decanted a sample and its tested at 1001 so picking fermentation is about done ,there is a slight eggy smell in the brew fridge but once left in the sample pot for a minute its disappeared and I'm just getting apples.It tastes pretty good to my uncultured cider palate but reckon it could do with back sweetening and I can get some concentrated juice from orchards in the north island so reckon ill give it a go.
To stop re fermentation I have some potassium sorbate,is this the right way to go or is there a trick out there that I should be using ,cheers

[MashBag]

I would not do p.Sorbate, let it ferment out.
P. Metabisulphite @ 8g/50l works better. Then back sweeten with a non fermentable sweeter.
The big yellow tub fire a quid in most supermarkets gets my vote.

[oldbloke]

The conc juice will likely be pasteurised.
If it is, don't Campden it at the start

[Halycon]

Ok here goes with a bit of left field answer off a Hawkes Bay brewer and shop owner, well its left field for me but perhaps not !
Backsweeten with G180 Stevia and Gum Arabic
The Stevia does not contain the bitterness compounds that gets it a bad name and at even 0.5g/ltr can be to much.
The Gum Arabic slightly thickens and as such stops a lot of the acidity hitting the tongue quickly with the result of softening the tartness.
A combination of both is recommended at low levels and I can always bottle prime as stevia is non fermentable.
So the plan is to do some samples and find the right combo and then dose the rest
I should mention that the cider tests at 3.3pH after fermentation and to my taste is to acid, however it has been said to just keg it and let it ride but I have a pathological hatred of sour beers and it just doesn't sit right on my palate at the moment, Id have a pint but wouldn't rush to go back !
Heres to a weekend of sampling cider mixes!

[MashBag]

Backsweeten with G180 Stevia and Gum Arabic
The Stevia does not contain the bitterness

Avoid. Neither of these are good for you. These are the shite the use in hyper processed food.

Just make a good natural cider.

[guypettigrew]

Backsweeten with G180 Stevia and Gum Arabic
The Stevia does not contain the bitterness

Avoid. Neither of these are good for you. These are the shite the use in hyper processed food.

Just make a good natural cider.

But are they actually bad for you??

Guy

[MashBag]

Does a good cider need shite adding is the question surely.