The addition of sulphites in drink products are not particulaly well advertised and the cold hard facts of this additive (ie how much has been used) is sometimes unclear.

Many ciders and most wines contain sulphites /sulphur dioxide. It may be the case that you have never had a ‘pure’ cider or wine at all!

Sulphites are used in order to kill the natural yeast that is naturally present in apple juice. An added yeast that has been cultured is then used to create a more standardised product and reduces the risk of spoilage and waste for the producer.

Read the full article at the Mahorall Farm cider web site

  • Tom Oliver

    You may want to double check some of the things you say regarding sulphites.
    Some of your figures and claims are at best misleading and not cold hard
    facts.

    Also bear in mind that fermentation by yeasts and particularly wild yeasts,
    can leave measurable levels of sulphur in finished ciders.

    For instance I have recorded levels of up to 15ppm in ciders that have never
    had any sulphur additions whatsoever.

  • Slumbercat2k

    From what I read, suphites are naturally occuring in wines anyway, adding more is good for shelf life … all wines have them, except some organics, which may have a shelf life of less than a month.