Benzoate + EC-1118=RIP

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- pheasant
  
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posted
15 years ago

Thu, Mar 5, 2009 3:41 PM

Finally got around to trying to get our apple juice from last fall going. Our presser shorted us a gallon, so added some "all natural" nothing added cider. After 3 days of no dice, proofing another packet of yeast, and another 2 days no dice, dug it out of the can and looked. Even my bifocals had a heck of a time reading it, but sodium benzoate added was there. Oh well, the local treatment plant had a sweet treat today. Apparently even 1 gallon added to 4 home pressed was a killer.

Lesson learned. :(

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- greg
  
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posted
15 years ago

Thu, Mar 5, 2009 11:30 PM

It seems like it's too late for this batch, but there are strategies for dealing with this. Basically you just have to get a really, really big yeast starter going and then pitch it. You may have to do this more than once, and the fermentation does take longer than usual. Jack Keller has covered this topic on his site.

Greg G.

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- ViLco
  
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posted
14 years ago

Wed, Jun 24, 2009 10:12 AM

Looks like the sodium benzoate is used in bottled liquids but not in canned ones, maybe due to a higher degree of protection the can gives to the content. You may be luckier with canned juice.