Originally Posted by iamatuna
Just a quick question
So i made a half cider half beer last night (dont know what you would call that) pitched the yeast from a started ( i am using a strain i cultured from duvel).
I was just cleaning up this morning and realized that the apple juice contained potassium sorbate whcih im pretty sure inhibits fermentation but i dont know if the dilution of it with the wort will allow for yeast growth or if making another started and adding that to douse it with yeast would increase its chancing of fermentation
Sorbate inhibits fermentation by inhibiting yeast reproduction. SO, if you have enough yeast and a small enough amount of sorbate, it should work.
The question then is "how much yeast is enough?" and for that I don't really know.