Hey folks,
I've been struggling for a while to find a source of decent cider/juice here. Apple juice is fine, but I personally prefer something more akin to sweet "cider" for brewing, and for drinking.
Unfortunately, the only source I have here (besides getting some shipped from family in NY, of which quanities are obviously limited) is Zeigler's Apple Cider. Even that is difficult to find most of the time.
**EDIT: There are two orchards about 2 hours away that may carry un-sorbed cider...investigating**
I did manage to find some Zeigler's today at a local Publix. Now, I already knew that there was Potassium Sorbate in their cider, hence why I was avoiding using it for brewing purposes. But, since they had it, I bought a bunch, because I like it regardless.
Anyway, I know that K-sorb doesn't kill yeast, it just inhibits their growth. My question is, does anybody have a fairly reliable method of overwhelming the k-sorb and getting fermentation going?
Should I let the yeast get fired up on some apple juice and nutrient the night before? Should I double dip on the yeast? Any advice?
I will probably brew with two of the following yeasts: WLP720 Sweet Mead/Wine Yeast, WLP775 English Cider Yeast, or Weihenstephan Weizen Wyeast W3068.
Keep in mind that I brew in 1-2 gallon batches.
I've been struggling for a while to find a source of decent cider/juice here. Apple juice is fine, but I personally prefer something more akin to sweet "cider" for brewing, and for drinking.
Unfortunately, the only source I have here (besides getting some shipped from family in NY, of which quanities are obviously limited) is Zeigler's Apple Cider. Even that is difficult to find most of the time.
**EDIT: There are two orchards about 2 hours away that may carry un-sorbed cider...investigating**
I did manage to find some Zeigler's today at a local Publix. Now, I already knew that there was Potassium Sorbate in their cider, hence why I was avoiding using it for brewing purposes. But, since they had it, I bought a bunch, because I like it regardless.
Anyway, I know that K-sorb doesn't kill yeast, it just inhibits their growth. My question is, does anybody have a fairly reliable method of overwhelming the k-sorb and getting fermentation going?
Should I let the yeast get fired up on some apple juice and nutrient the night before? Should I double dip on the yeast? Any advice?
I will probably brew with two of the following yeasts: WLP720 Sweet Mead/Wine Yeast, WLP775 English Cider Yeast, or Weihenstephan Weizen Wyeast W3068.
Keep in mind that I brew in 1-2 gallon batches.