evhershey
New Member
I just made some small test batches (3 quarts each) and, to one of them, I added 1 qt. of lemon juice. The lemon juice contained preservatives (Sodium Bisulphate and Sodium Benzoate). I know this was a risk and that's why I am doing test batces but I still thought I would get some fermentation. I assumed the preservatives would slow fermentation or prevent the lemon from fermenting completely but I have nothing happening with my apple and lemon batch
I made 3 test batches all started form the same Montrachet yeast starter and 2 of them are bubbling quite steadily while my batch with the preservative laden lemon juice is just dead.
Is there anything that can be done to rescue this? Any way to boost it or remove the preservatives next time?
I made 3 test batches all started form the same Montrachet yeast starter and 2 of them are bubbling quite steadily while my batch with the preservative laden lemon juice is just dead.
Is there anything that can be done to rescue this? Any way to boost it or remove the preservatives next time?