The shelf life of unpasteurized cider generally is increased three to five times by adding either potassium sorbate or sodium benzoate. If the initial microbial cell count in cider is low and the cider is stored consistently at 32 to 36 F, a preservative concentration as low as 0.05 percent is adequate.
Potassium sorbate is relatively tasteless but is more costly than sodium benzoate.
Some consumers prefer potassium sorbate because they dislike the slightly bitter taste and presence of sodium in sodium benzoate. If a preservative is used, it should be added immediately after pressing the cider. Because it is only slightly soluble, the sorbate solution should be added slowly and stirred vigorously in cider. The shelf life of heat-pasteurized cider is increased six to ten times. However, unless the cider is heated rapidly and held for 10 to 15 seconds at 160 F, then cooled rapidly to 35 F, the cider will have a slightly cooked flavor.