Yeah I knew they had some preservatives in them, which I was OK with, but I checked the Apple concentrate. The preservatives in there are k-meta (which goes out by itself) and k-sorbate. K-sorbate I can overpower with just adding a ton of yeast (like a large starter), but it's the sodium benzoate in the cranberry juice I'm worried about. I have no idea what it does to yeast, although a long Googling session revealed it might do just the same as k-sorbate, meaning I should be able to win the preservatives if I just pitch a large enough colony of yeast...
I think I should do a test. Tiny batch with a full packet of yeast. See what it does.
I think I should do a test. Tiny batch with a full packet of yeast. See what it does.
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