100% Juice is not.

[DiscDuffer]

Front and back label say 100% juice, but in fine print (after the word ingredients) there is potassium sorbate. I did not see this until after I pitched the yeast (wyeast 1318). Will this ferment? Should I water it down with preservative free juice? Should I call the producer and the FDA and cuss them out about misleading labeling? Is there something I am not thinking of?

 

[MaxStout]

100% juice just means no added sugar or artificial flavors. They add preservatives to improve shelf life.

About the sorbate, yes it could stop or at least severely hinder fermentation. Wait and see if it takes off, but there's a good chance it won't.

Buy juice that only uses ascorbic acid as a preservative, as that doesn't harm the yeast.

 

[MarkKF]

It seems like I read a post just like this every year. Unless it’s a great blend or expensive organic juice just dump it. Maybe it’s were you live but I’ve never had trouble finding bottled juice or FAJC with just vitamin c added. Try Walmart.

 

[Maylar]

Yeah you have to read the fine print. Pasteurized is OK, vitamin C is OK, potassium sorbate and / or sodium benzoate isn't OK.

People have made that stuff ferment by massive over pitching yeast and making a starter.

 

[IslandLizard]

Agreed, read the labels thoroughly.

How much juice is it?
From what I understand, Sorbate doesn't kill yeast, it merely coats the surface thus preventing it from budding/propagating. If you pitch a large enough amount of yeast (large starter, slurry from a previous batch, etc.) so the yeast doesn't need to multiply, it should ferment out.

 

[DiscDuffer]

Apparently they get the cider from multiple sources. The jugs I looked at the week before did not have sorbate, I read the label carefully. This time I just glanced at it and while the front was the same, the back had two ingredients.

I have not seen any active fermentation, but there is an odd layer on top. Do not really want to throw out $20+ of cider, so I am going to add more yeast somehow. I do have a porter going with the same yeast, so I might just keg it and rack the cider right on top of the whole cake tomorrow.

 

[IslandLizard]

Apparently they get the cider from multiple sources. The jugs I looked at the week before did not have sorbate, I read the label carefully. This time I just glanced at it and while the front was the same, the back had two ingredients.

I have not seen any active fermentation, but there is an odd layer on top. Do not really want to throw out $20+ of cider, so I am going to add more yeast somehow. I do have a porter going with the same yeast, so I might just keg it and rack the cider right on top of the whole cake tomorrow.

If you don't mind the darker color and some of the roasty flavors from the Porter going to transfer somewhat. Rack off as tightly as possible, tilt the fermenter toward the end to keep the beer well you're siphoning from as deep as possible.

But yeah, that's probably the best strategy. Maybe do a "quick" (4 or better yet, 8 hr) vitality starter with the whole cake to wake her up, revitalizing her before adding the slurry to the cider. Shake, swirl, pump air, or O2 through the vitality starter at startup to invigorate her, let her grow and prepare for the task at hand. And again before pitching.

 

[BrewSavage]

If it were me, I would try diluting by doubling up with more preservative free juice, and introduce more yeast.

Keep us posted.

 

[IslandLizard]

If it were me, I would try diluting by doubling up with more preservative free juice, and introduce more yeast.

Keep us posted.

Isn't that akin throwing good juice after bad?

 

[bernardsmith]

Apparently they get the cider from multiple sources. The jugs I looked at the week before did not have sorbate, I read the label carefully. This time I just glanced at it and while the front was the same, the back had two ingredients.

I have not seen any active fermentation, but there is an odd layer on top. Do not really want to throw out $20+ of cider, so I am going to add more yeast somehow. I do have a porter going with the same yeast, so I might just keg it and rack the cider right on top of the whole cake tomorrow.

Don't toss the juice. Here's a possible solution - try adding the apple juice to some vodka or gin (if you use the following equation you can control the final ABV (or proof): Final Proof = proof of alcohol * volume of alcohol / total volume of alcohol + juice
(where "proof" = twice the actual ABV (so 80 proof = 40% ABV and 30 proof = 15% ABV). You may want to sweeten the juice with sugar or honey...

 

[DiscDuffer]

If you don't mind the darker color and some of the roasty flavors from the Porter going to transfer somewhat. Rack off as tightly as possible, tilt the fermenter toward the end to keep the beer well you're siphoning from as deep as possible.

Well I do like porters... I do not know if it will negatively affect the flavor, I just do not want it to mask the flavor. (I actually transfered the porter to a secondary, I just did not want the anti-secondary folks chiming in about how bad that is.)

If it were me, I would try diluting by doubling up with more preservative free juice, and introduce more yeast.

Keep us posted.

This was a thought but I do not have fermentor space. I might buy more juice and use the jugs if more yeast does not work.

Don't toss the juice. Here's a possible solution - try adding the apple juice to some vodka or gin (if you use the following equation you can control the final ABV (or proof): Final Proof = proof of alcohol * volume of alcohol / total volume of alcohol + juice
(where "proof" = twice the actual ABV (so 80 proof = 40% ABV and 30 proof = 15% ABV). You may want to sweeten the juice with sugar or honey...

Thanks did not think of this. I might try this, but I think it would turn out too sweet for my liking.