Recent content by Douglas1234

I added some baking soda, used some pH strips to make sure it was at 7. Pitched some more yeast, and surprisingly, it seems to be working. Bubbling away at a fairly steady pace.

I had a couple of thoughts on this: Potassium Sorbate is effective up to a pH of 6.5. Would it make sense to increase the pH of my mixture to, say, 7 using a a base, and adjust the pH to taste after fermentation? How would this affect the yeast? Edit: A starter with just sugar and water seems...

Any idea how much?

I just bought some cider from the store with which to make cider. I got back home and discovered that potassium sorbate inhibits the yeast, and is also added to the cider I just bought. Not having anything else to do with the cider (I've nowhere else to put it) I went ahead with the cider...