nukinfuts29
Well-Known Member
If it is from a local orchard, it is probably OK.
Also, I don't know how much sorbate they add. Certainly enough to prevent spontaneous fermentation from wild yeasts, but when pitching a lot of yeast and making conditions sort of ideal for multiplication, it MIGHT not be a big deal. I never tried it, though. My local ACME had some Ziegler's Brand Cider, and the label indicated potassium sorbate as a preservative.
I said out look "Acme, must be from NJ" lol