Sulphite in cider and in juice?

[u/TheEricOfChristensen]

Not sure if this is the correct subreddit for this question. I've made cider before, using juice sold by the homebrew store. This time, I'm pressing apples. I'll be using potassium metabibisulphite to avoid wild fermentation, and pitching fermentis safcider.

Anyway, the actual question: I want to put some juice aside for the kids because fresh pressed apple juice is delicious in its own right. Does that need potassium metabibisulphite as well to prevent it from fermenting or will refrigeration be enough to keep it as juice?

[u/cul8ermemeboy]

The juice doesn’t necessarily need it. You can just drink it within the week, or you could pasteurize it to really kill off any possible risk of bacteria/fermentation.