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Potassium Sorbate in apple cider

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A

acetyl

NewBee
Registered Member
Feb 3, 2012
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I want to make an apple pie mead.....I notice that many of the ciders on the shelf contain potassium sorbate. Will this retard/inhibit/prevent the yeast we pitch from begining fermentation? Am I trying to make this mead at the wrong time of the year?

regards,
Acetyl
 
The sorbate will indeed hinder yeast growth. A potential way around this issue is to make a starter (details for which are readily available on this and other sites), and to pitch that. This allows the yeast to multiply without being hindered initially.

As for the time of year...there really is no wrong time to make a cyser/cider. Unless of course you're looking for fresh picked apples from a local orchard or your own tree(s). Then you're a bit more constrained. But freezing the apples fresh will help circumvent that issue.
 
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