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Old 10-19-2008, 07:59 PM   #1
Oct 2008
Posts: 1

So I'm having a hard time finding cider without potassium sorbate. The place I got it from last year, which did not contain any preservatives, closed up. A farm I went to today had some in it but it said "Contains less than 1/10 of 1% potassium sorbate" on the label. I was just wondering whether or not there is a certain amount of potassium sorbate needed in the cider for the yeast to not activate or if this will in fact start to ferment?

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Old 10-19-2008, 08:45 PM   #2
May 2008
Denver, Colorado
Posts: 512
Liked 6 Times on 6 Posts

I'm going to assume they put enough in to kill bacteria and yeast. Whats the point of putting it in if its not going to kill things.
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

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Old 10-19-2008, 09:06 PM   #3
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Melana's Avatar
May 2007
Norfolk, MA
Posts: 8,408
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I had tried to get 3 gallons of sorbated cider to ferment last year without any luck. I tried just about everything and in the end dumped the whole lot of it.

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