CvilleKevin

Recipes 

I've fermented out sorbated treated cider a few times, but it tasted like ass. If you search "sorbate" on the forum, you will find lots of people who have tried to do this and even a few who got it to ferment out, but I dont believe any that got good results.

IMHO your best bet is to save these gallons for drinking and find some better juice to ferment

Bombo80

Recipes 

When I made apple wine, I used campden tablets to inhibit the natural yeasts to start fermenting. Usually 24 to 48 hours after treating a batch, you then can add your yeast. But with wine you are actually using the whole apple, flesh and all. I don't think you will have too much trouble, as long as you wait a day or two before adding your yeast. Just make sure you have added some additional sugars to the cider to bring up your SG. Generally hard cider has a lower SG than if you are making wine. For example my hard cider with no added sugars had a SG of 1.045. While my wine had a SG of 1.100, due to the sugar and honey I added to it. So, I think if you wait a day or two, add your yeast, let id ferment out, then you can do whatever feels right. You can backsweeten it. You can leave it dry. It also depends on if you are bottling it oe kegging it. Lots of variables, but I think you shouloc still end up with a fairly decent hard cider. It just may take a little more time than if you had pure cider.

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Primary - (2) crabapple wines

Secondary - Brewtopia Barleywine, Delirium Tremens

Fourth rack Secondary - Sugar Beet Wine, Rhubarb wine (back sweetened and bulk aging)

Bottled - (2)Apple wines, (2)Crabapple wines, Cherry port, Raspberry port, Spiked Hard Cider, Spiced Mead, Ginger Spiced Mead, Cranberry Cider, Mixed Grape wine, Raspberry wine