I've recently started to ferment some apple cider. I just went to the store and bought three gallons of already made cider, added it to my primary, then I added sugar until the sg was about 1.09, and then a crushed campden tablet. The next day I added champaign yeast and energizer and nutrient.
At the store I noticed that it said the cider contained less than 1/10% potassium sorbate. I hoped this wouldn't really affect anything so I bought it anyway. Right now my ferment seems to going very slowly compared to other wines I have made over the summer. My question is whether or not this preservative, potassium sorbate, will have any significant effect on my cider. I don't know if it is fermenting more slowly because it is now colder out or because of this chemical. I've only started making wine over this past summer so I don't really know how fast a typical wine will ferment in the winter.
At the store I noticed that it said the cider contained less than 1/10% potassium sorbate. I hoped this wouldn't really affect anything so I bought it anyway. Right now my ferment seems to going very slowly compared to other wines I have made over the summer. My question is whether or not this preservative, potassium sorbate, will have any significant effect on my cider. I don't know if it is fermenting more slowly because it is now colder out or because of this chemical. I've only started making wine over this past summer so I don't really know how fast a typical wine will ferment in the winter.