361: Is Sulfur Dioxide Necessary for Making Cider | CiderCon 2023

361: Is Sulfur Dioxide Necessary for Making Cider | CiderCon 2023

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 22, 2023 Duration: 1:05:04

Is Sulfur dioxide (SO2) a natural part of Fermentation?

In this episode pre-recorded at CiderCon 2023, you'll get to hear from cider makers who will share their knowledge and expertise on the topic of sulfur dioxide cider.  Plus, you'll learn about the safety and health implications of adding SO2, as well as the legal limits for different markets.

In this episode:

1. What are the potential benefits and drawbacks of using sulfur dioxide (SO2) in the cidermaking both in the US and the UK.

2. How has the ban of BPA in California impacted the cider industry and what have can manufacturers done to adjust?

3. What strategies can winemakers and cider makers use to ensure their products are properly protected against oxidation and microbial spoilage?

4. Makers conclusion on whether SO2 is necessary for making cider.

SO2 Panelists and Contact info

361 CiderCon panel on SO2 in Cidermaking

(l to r) Tim Godfrey, Dave Takush, Teagan Bium, Tom Oliver

Mentions in this Chat

  • Fermentis - Yeast and Fermentation Solutions for Cidermakers. 
  • Carbonic Maceration for making cider - Revel Cider - Canada
  • Subscribe to eCiderNews

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Find this episode and all episodes at the page for Cider Chat's podcasts.


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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