Originally Posted by thebeardedweirdo
Well it was a mix of sulphite and pot sorbate. Read on quite a few posts that if I make a strong starter and wait 36 hrs then will be ok
Well, not in my experience but I haven't been making wine all that long (about 20 years). Maybe others with more experience can beat out sorbate, but unfortunately I can't.
"Stabilizer" is used when the cider is finished, to "stabilize" the wine so it can be sweetened and bottled without fermentation taking place. The sorbate in it is a product that inhibits yeast reproduction, so that if there are any yeast in the solution it can't restart fermentation. That means that it shouldn't ferment. But if you make a huge huge huge yeast starter so that it doesn't need to reproduce, I guess in theory that fermentation could start.
Keep in mind that sorbate has a rather unpleasant taste to begin with, but if concurrent MLF (malo lactic acid fermentation) takes place, it will ruin the cider. So you now have to make sure to maintain a steady 50 ppm of sulfites to prevent MLF (common in cider) to avoid that happening.
Sounds like it is a real problem, but I wish you best of luck!