So I started a batch of Cider two nights ago…but I think I screwed the pooch on this one.
I noticed that the jugs of cider contain potassium sorbate…and I only noticed this after I boiled in 2 lbs of brown sugar, raisins, etc, and set it all up in a sanitized carboy…
I have a cider yeast sitting in a flask at home stepping up to a bigger starter size, but I am wondering if this will even matter/make a difference. I talked to my lhbs and he said potassium sorbate is used to kill yeast, and he thought I was S.O.L. I figured that I am already in too deep, so I may as well pitch the yeast anyway to see what happens…but has anyone else done this, and has it worked??? Is there anything you can use to counter the effect of potassium sorbate in the cider???
Any help is appreciated.