OK, i was thinking of expirimenting with some weird flavors and juices, the problem is the majority has Sodium or Potassium Benzoate in them. which specifically stops or reduces yeasts. Is there a way to either easily remove, or deactivate this chemical so it doesn't interfere with yeast fermentation?
someone said boil it... but i was reading into benzoates, and to my understanding when you use heat, it can change into benzine, which is not very good stuff... sugar is supposed to reduce the creation of benzine, but i would guess boiling/simmering the juices would still not be good.
someone said boil it... but i was reading into benzoates, and to my understanding when you use heat, it can change into benzine, which is not very good stuff... sugar is supposed to reduce the creation of benzine, but i would guess boiling/simmering the juices would still not be good.