You're saying all farmers have to add sorbate now in Ohio? First that is shocking, second if its true that is horrible.
But potassium sorbate is designed to prevent fermentation essentially, so that's not good from the start. That could be a big reason why you have a whopping 1.048% abv so far. I would probably try repitching with a stronger yeast. I personally don't like activator pouches, I used them when I first started and have since decided they are too expensive and not worth it. I use strictly dry yeasts, such as 71b (not great for cider) D47, ec1118, etc. If you want it dry, I would pitch a strong wine yeast, hoping it can overcome the sorbate. Seeing as, assuming you didn't mistake the 1.050 reading, the yeast did begin to ferment, repitching may be the cure.
You still have time to get something ready by september. Either trying to repitch on this or buying some more juice and pitching a better yeast from the start. But if you buy more juice, try to get some that doesn't have sorbate in it, as that's a b*tch to overcome.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port