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?
Potassium Sorbate
- Thread starter Mike0716
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lapaglia
Well-Known Member
I'm going to assume they put enough in to kill bacteria and yeast. Whats the point of putting it in if its not going to kill things.
I had tried to get 3 gallons of sorbated cider to ferment last year without any luck. I tried just about everything and in the end dumped the whole lot of it.
