Is SO2 Necessary?

Speakers: Tim Godfrey, Tegan Biun, Tom Oliver, Dave Takush

Date & Time: Thursday, February 2, 3:30-4:45pm

SO2 has an ubiquitous role in fermented beverage production as a preservative, but have you ever wondered what’s going on under the hood? Do you ever wonder why SO2 is used so often and in such great quantities? Are you curious about reducing or eliminating SO2 use at your cidery? This session will take a deep dive into the complex role SO2 plays in cider stability, how to use it effectively to make your SO2 additions go further, and how to reduce its use and find alternatives. Our panelists bring commercial experience making cider with and without SO2, including those who started using SO2, and have since reduced or eliminated its use. Speakers will discuss how and when to use SO2 pre-fermentation, post-fermentation, while aging, and during packaging; practices to make SO2 additions go further and/or to reduce overall use; and alternative tools and products. We will explore consumer perception and how to meet demands for lower or no SO2 cider.