I've been brewing a good bit of cider recently. I haven't seen any apple juice with sorbate, some of the fruit blends did. I had some Great Value juice, one pound sugar, areated with pure O2, added yeast nutrient and pitched some Windsor slurry. The Windsor tore through it in about 2 weeks. Went from 1.058 to around 1.002. Next batch I used juice from Aldi's, left out the sugar, areated and pitched WL 002 English Ale slurry. After a month it went from 1.048 to 1.012.
I have two batches right now that are a bit of a test between Great Value and Aldi's juice. With all things equal I want to see if one ferments better than the other.