Potassium Sorbate Cider

[Musicdan77]

Quick story. A while ago I decided to go cheap and buy some apple cider from a local orchard and not the other. The issue is that after setting up carboy and pitching yeast, I discovered it was treated. With potassium sorbate. I attempted to correct the issue by making a starter and reintroducing more yeast to the mix.

That was two or three months ago.

Now I want to bottle. When I racked it over into a secondary, it was sweet, slightly fermented and not sour. I figured it hadn't soured.

Now what? Do i simply bottle? Should I concern myself with bottle fermenting? How should I go about it?

Any help would be great.

 

[Jacob_Marley]

Does an SG reading show sufficiently fermented to be at an ABV which is acceptable to you?
Is there any further fermentation activity in the airlock?
If the ABV and taste is where you want and the airlock has shown no activity in a good while, you should be good to bottle.

As far as renewed fermentation ... put about 12 or so ounces into a container and degass by stirring the heck out of it for a good 5 minutes or so and let sit for another short bit ... add a teaspoon or two of sugar ... put it into a bottle ... fit a baloon or collapsed baggie on the mouth of the bottle with a rubber band ... keep in at least room temp area ... if the baloon inflates significantly you may very well have fermentation activity.

Seeing as how you've already had sorbate in it, and the yeast that survived became acclimated to it ... to avoid further fermentation you would have to bottle pasteurize ... or ... just keep it in the icebox until drank.