Having just raided the orchard of about 100 weight of apples and pulped them to make cider ( a new experience for us ) all of the cider sites say to 'sulphite' with sodium metabisulphite. Went to local Agro Store ( where as Ive mentioned before they all think I'm a fruit loop!) and all I can find is something used for wine- sulphide/ sulphite in the title.
Is this the same or do I need something different for cider? If i can get away with just the apple juice and natural fermentation would be happier but other sites seem to think it is risky. Anyone else tried to make cider here and got any tips? Thanks.