BadgerBrigade
Well-Known Member
I have black cherry juice that is all natural, no preservatives and no artificial flavors.
It has 10 mg of sodium, 550 mg of potassium and 25 g of sugar...
I can ferment this, correct?
Or is that too much potassium? I heard that potassium or potassium sorbate can make yeast sterile? Is that true or am I just off to a slow start with my fermentation?
I may be just worrying for nothing, it has not even been in the carboy 24 hours yet
It has 10 mg of sodium, 550 mg of potassium and 25 g of sugar...
I can ferment this, correct?
Or is that too much potassium? I heard that potassium or potassium sorbate can make yeast sterile? Is that true or am I just off to a slow start with my fermentation?
I may be just worrying for nothing, it has not even been in the carboy 24 hours yet