So, I got 5 gallons of pressed apples from a local orchard. I added some honey and brown sugar, and a dormant strain of Burton Ale yeast. Airlock activity began after 24 hours--now it is the 4th day and the the krausen is still very small, and the airlock bubbles once every 30 seconds. After re-checking the cider containers, I noticed that it stated on the label that there were small traces of K-sorbate as a preservative. Is there anything I can do to redeem this? I don't mind waiting, do you think that the yeasties will fight against this eventually? Suggestions?
Primary 1: Foreign Extra Stout
Secondary: Summer 08 Cider
Bottled: Imperial Red Rye Ale, Bourbon Oak Strong Ale