So I'm having a hard time finding cider without potassium sorbate. The place I got it from last year, which did not contain any preservatives, closed up. A farm I went to today had some in it but it said "Contains less than 1/10 of 1% potassium sorbate" on the label. I was just wondering whether or not there is a certain amount of potassium sorbate needed in the cider for the yeast to not activate or if this will in fact start to ferment?