Potassium Sorbate

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Hello all,

I want to brew a hard cider.  The local farmers market has fresh cider,
but it contains ~0.1% potassium sorbate.  Is this small amount still
too much preservatives for brewing?  If so, has anyone had luck
convincing a local market to press some cider without adding
preservatives?  Thanks.

John


Re: Potassium Sorbate


I believe you should be alright.
You'll just have to add fresh yeast.
They probabbly used it to give it a little longer shelf life.
Ive made cider a few times with "organic" cider I bought at the supermarket.
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead


John M wrote:
Quoted text here. Click to load it

Re: Potassium Sorbate



Potassium sorbate is used to prevent wild yeast from fermenting the
cider. It
doesnt stop them just slow the possibility. Pasturized cider
should have no
viable live yeast in it. Bacteria is still present in un
pasturized cider and
can ruin your atempt to make a good hard cider.
Although some never have a
problem. The key is how long it has been in
the jug that you bought.

You can use that cider, but expect it to take awhile, I would recomend
making a
stater and using campden tablets (10-12) per 5 gal batch and
yeast nutriant. Of
course a successful ferment can be achieved without
these steps, but why chance
it.

Heath


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Re: Potassium Sorbate


Thanks for the replies.  I'll have to stop by the brewshop today to get
some supplies.

John


Re: Potassium Sorbate


Heath wrote:

Quoted text here. Click to load it
A half-ounce campden tablet treats 20 gallons!

--
subjugate the rhyme and rock with the rhythem
only got one line to balk all the schizm

Re: Potassium Sorbate


: > I want to brew a hard cider.  The local farmers market has fresh cider,
: > but it contains ~0.1% potassium sorbate.  Is this small amount still
: > too much preservatives for brewing?  If so, has anyone had luck
: > convincing a local market to press some cider without adding
: > preservatives?  Thanks.
: >
    We made that mistake a week ago.  I bought a few gallons of cider at the local
market that said "0.1% Potassium Sorbate".  It had fewer additives than the
other
market I tried, and an expiration date that was only a few weeks out.  I figured
it
had to be somewhat spoilable, so why not.  

    After adding some brown sugar and spices, we held it at 160 degrees for about
10 minutes as per some online recipes.  Cooled, aerated, and pitched a White
Labs
cider yeast.  I didn't have time to make a starter on this one, and I wasn't
planning
on saving the Cider yeast, so I just pitched the tube.

    Badness.  It took over two days to bubble *at all*.  Now, it's been a week,
and it's going  V E R Y   s l o w l y . . .  It's probably about 4x as slow as a
normal beer brew.  I guess if it's not infected from the prolonged virgin state,
it's
still go a chance.  I figure it'll take another week in the primary at this rate
to
really get close to racking/trying.

    Anyway, I'd recommend making a KICKIN' starter for it if you're going to try
to use it.

-Cory

--

*************************************************************************
* Cory Papenfuss                                                        *
* Electrical Engineering candidate Ph.D. graduate student               *
* Virginia Polytechnic Institute and State University                   *
*************************************************************************


Re: Potassium Sorbate


Actually, I called a local orchard and they press cider twice a week.
They had no problem drawing off several gallons before they add the
sorbate, at no extra cost :).  I'm not going to bother with a boil, as
I am going to pitch the yeast the same day.  Probably will go with a
liquid cider yeast from White Labs.  Cory, any idea what your O.G and
current gravity are?  I'm not sure how long I should leave the cider in
the primary.  Also, Heath, if I understand correctly the campden
tablets should be added after primary fermentation to stabilize,
correct?  Thanks for everybody's input.

John


Re: Potassium Sorbate


: Actually, I called a local orchard and they press cider twice a week.
: They had no problem drawing off several gallons before they add the
: sorbate, at no extra cost :).  I'm not going to bother with a boil, as
: I am going to pitch the yeast the same day.  Probably will go with a
: liquid cider yeast from White Labs.  Cory, any idea what your O.G and
: current gravity are?  I'm not sure how long I should leave the cider in
: the primary.  Also, Heath, if I understand correctly the campden
: tablets should be added after primary fermentation to stabilize,
: correct?  Thanks for everybody's input.

        We're going to brew up a batch of beer tonight and rack off a few other
batches... I'll take a gravity reading tonight and get back.  I read that the
cider
yeast fermented fairly dry, so I added some brown sugar as per a number of
recipes I
found... I seem to recall it was a fairly high OG.

-Cory



--

*************************************************************************
* Cory Papenfuss                                                        *
* Electrical Engineering candidate Ph.D. graduate student               *
* Virginia Polytechnic Institute and State University                   *
*************************************************************************


Re: Potassium Sorbate


papenfussDIESPAM@juneaudotmedotvt.edu wrote:
:         We're going to brew up a batch of beer tonight and rack off a few other
: batches... I'll take a gravity reading tonight and get back.  I read that the
cider
: yeast fermented fairly dry, so I added some brown sugar as per a number of
recipes I
: found... I seem to recall it was a fairly high OG.

    Well, we racked it to a secondary last night, even though it wasn't completely
done fermenting.  (We needed the space in that container and wanted to keep an
eye on
it in something clear).  

OG1: 1.043 (the cider by itself before adding sugar)
OG2: 1.073 (a total of 4 lbs of brown sugar in 5 gal)
2nd: 1.031 (8 days of fermenting... not done yet)

    Tasted the bit I racked off to check the gravity... VERY nice.  I was worried
about infection since the fermentation was so slow, but it sure doesn't taste
like
that was a problem.  In fact, it tastes just about like the original, just with
a
little kick and cinnamin/clove flavorings.  Makes sense since the gravity is
about the
same as the original.

    Anyway, I racked off the sludge from the bottom of the primary and am trying
to culture it into a rip-roaring starter.  I figure to get it really rolling,
and
re-pitch into the secondary to finish it off.  Might take a tertiary rack, but
so far
it seems to be OK.

-Cory

--

*************************************************************************
* Cory Papenfuss                                                        *
* Electrical Engineering candidate Ph.D. graduate student               *
* Virginia Polytechnic Institute and State University                   *
*************************************************************************


Re: Potassium Sorbate


Thanks for the numbers, Cory.  Looks like this stuff just takes longer
to ferment than a typical brew.  Take it easy.

John


Re: Potassium Sorbate



i believe, i will make sure later this evening, that my girlfriends
roomate purchased some cider with no preservatives yesterday. we are
located in pa though?


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