Originally Posted by Kilgore_Trout
It is quite possible that preservatives COULD be the problem here. But what you said is just not true, sorry.
I'm staring at a big bottle of Mott's (The most popular brand in the US) and it's got no preservatives. Most brands don't, even the cheap stuff. It's pasteurized and then a bit of vitamin C is added.
I'd give it a bit longer, your yeast may overcome :O
Nope Motts makes apple juice (two differnt things), and at least where i live they do not make apple cider, real fresh apple cider is mandated by the FDA if sold in stores to have a chemical preservative which does not allow the production or reproduction of yeast, i am not sure if it can be over come sounds like it can,... that would be potasium sorbate, or another chemical preservative... some have begun using large ammounts of Vitimin C to inhibit early fermentation but the FDA only allows the sale of this cider for a limited time each year... From what you said it sound like you are using apple juice if it says apple cider on the bottle then i will be extreamly surprised... if i can find the FDA listing i will post it... When i make Hard cider i put i use wither fresh cider from an orchard or i use Sams choice in gallon jugs...
Edit note: found it and i am only slightly wrong, in 1974 the FDA passed a law which required all bottled, caned, and preserved food meaning dairy, friut juice, and many others to be preserved with a chemical preservative, as well as pasturized due to a large our break of botulism caused by caned vegetables and juice. This law applies to all food which is to be tested and approved for sale by the food and drug adminstration. Later in the 1980's the law was amended to allow high does of vitimin C and other natral Acids to be used as an alternative seeind as the main chemical preservative allowed by the FDA was found to cause cancer. Continueing later it was revised that all food which were promoted for use specficly with children under the age of three will not allow the use of any chemical preservatives.... So it wasnt for fear of fermentation it was for fear of an out break of bactieral pathogens the law was put in place, it is still in effect and still does not allow cider to be sold without pasturization and a preservative of some kind, main potasium sorbate...