Originally Posted by stellaontap
I used a pasteurized apple cider. I kept one of the jugs to use with a blow off tube but I ripped the label off it
so I dont know what else it had in it. If it did have sodium benzoate in the apple cider does that mean it will not ferment at all and I should dump the batch?
Yes, unfortunately, although I've read of some that have been able to make a HUGE yeast starter and overcome some preservatives (but maybe it was sorbate?).
Preservatives are often used to prevent ciders fermenting in the store and at the farm. That's good for people who drink the cider like that, but not for those who want to ferment it!