Apparently there's a way to finagle the sorbate out. See: http://www.winemakingtalk.com/forum/showthread.php?t=913
I have NO idea if this will work, but basically they suggest pitching some bread yeast and letting that go to the end. Then you rack and repitch a proper brewers yeast.
Saves drinking boring unfermented cider...
I did the same thing, except 5 gallons of cider at $5 / gallon.
I'm hoping to get some advice.
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