So I bought a gallon of fresh unpasteurized cider and added a packet of dry yeast. Absolutely no activity. So I added some sugar and repitched more yeast. Even more no activity. Then I read the cider ingredients (should have done this first) and saw that they add potassium sorbate to maintain freshness. Pretty sure this is preventing the yeast from activating. Is there anything I can do at this point besides rack it, and drink 2 week old super-sweetened, yeasty flavored cider?
Can I save my cider?
- Thread starter saffellm
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I believe that the preservative prevents yeast from reproducing and doesn't actually kill live yeast. My recommendation would be to get a large, healthy starter going and pitch that in, it will probably start up in no time.
Cheers
HW
GinKings
Well-Known Member
Is it worth the effort for a $5 gallon of cider? I'd just drink it.
Jacob_Marley
Well-Known Member
Yup. Not worth the effort. Get better cider.
As for the sorbated cider, rather than choking it down.
Potassium Sorbate can be used in baking to preserve the life of baked goods ... use the sorbated cider as the wet ingredients.
For the holiday you could produce a number of very-long-life fruitcakes. Heirloom quality. Brandy soaked and passed generation to generation.
As for the sorbated cider, rather than choking it down.
Potassium Sorbate can be used in baking to preserve the life of baked goods ... use the sorbated cider as the wet ingredients.
For the holiday you could produce a number of very-long-life fruitcakes. Heirloom quality. Brandy soaked and passed generation to generation.
JoshuaW
Well-Known Member
I would just dump it, or mix it in with a larger batch that has already been started for a couple days.
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