'Ello again
My first batch of cider turned out pretty good, but its about gone and its time to be making more.
I picked up some cider at the store a few days back. I'd read the label and saw "Pasteurized" and "100% Juice" on the jugs so figured it was ok.
Dumped em into the carboy (with 2 lbs of honey), added the 1/4 tsp of pectic enzyme, let it sit overnight.. marveled at the large sludgy layer at the bottom of the carboy the next day, took a gravity reading, and added some yeast.
Its been a couple days, and it hasn't really started to bubble yet. I took a closer look at the jugs and I now see in black print (against the dark background, almost everything else was white print) that there's some potassium sorbate added to preserve freshness.
Is this batch of cider doomed? Should I add some more yeast and hope for the best? Dump it since its been out for a few days and there's probably bacteria growing? Or is it perfectly ok and I just need to be more patient?
The room that the carboy is in isn't exactly toasty, either.. maybe low-mid 60's, if that's a factor.
Thanks for any info!
My first batch of cider turned out pretty good, but its about gone and its time to be making more.
I picked up some cider at the store a few days back. I'd read the label and saw "Pasteurized" and "100% Juice" on the jugs so figured it was ok.
Dumped em into the carboy (with 2 lbs of honey), added the 1/4 tsp of pectic enzyme, let it sit overnight.. marveled at the large sludgy layer at the bottom of the carboy the next day, took a gravity reading, and added some yeast.
Its been a couple days, and it hasn't really started to bubble yet. I took a closer look at the jugs and I now see in black print (against the dark background, almost everything else was white print) that there's some potassium sorbate added to preserve freshness.
Is this batch of cider doomed? Should I add some more yeast and hope for the best? Dump it since its been out for a few days and there's probably bacteria growing? Or is it perfectly ok and I just need to be more patient?
The room that the carboy is in isn't exactly toasty, either.. maybe low-mid 60's, if that's a factor.
Thanks for any info!