I am about to make a 1st test batch of cider with 1 gallon of apple cider from the grocery store. I noticed that it contains 0.1% sodium benzoate.
Will this fermentation be DOA because of the sodium benzoate?
Thanks in advance and Cheers!!!
It will impede fermentation as will most any preservative.
Bummer. Unfortunately, it’s not just an antioxidant (eg, BHT).
I never have to be concerned with this sort of thing in brewing!!
If got a gallon of this cider, and some apple juice that doesn’t have preservatives. I’m planning to build a pulper and press in time for next season’s apples. These test batches are to get the mistakes out of the way before it’s showtime.