Originally Posted by hlumbard
Update: Bad idea. Did not work. Thick, syrupy consistency. Sour twang, dumper.
Likely your cider was purchased from a cider place with poor sanitation (at least for those bottles.)
For the sorbate to be beat out by yeast means that there must have been a pretty healthy yeast population in your cider before they sorbated it. So it si certinaly likely that the cider had been sitting around in a warm environment for too long prior to their actually sorbating it for processing.
I believe the bateria that infected your cider were genus Lactobacillus; i.e the bacteria responsible for cider "ropiness". I myself have never experienced that kind of infection personally, but then again I press my own and am very sanitary about it.