My first alcoholic ferment in 1.5 years. When 100% juice is on sale, I get a couple of bottles for a gallon of cider. (yes they're ciders, they're all apple juice based despite the tropical label.)

1 gal juice, half packet of US05, 1tsp nutrient, see ya in 2 weeks.

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[–] MuteDog@lemmy.world 3 points 3 weeks ago (1 children)

I'm not OP but the best way to deal with things like sulfite or benzoate in juice is to oxygenate the heck out of the juice. Either with an oxygen set up or just stirring a LOT of air into it before you pitch your yeast and then keep on stirring the heck out of it when you have a chance for the first few days of fermentation.

Oxygen will help neutralize the preservatives and the yeast also use it to reproduce.

[–] mangaskahn@lemmy.world 3 points 3 weeks ago* (last edited 3 weeks ago)

Sweet, thanks. I'll have to try that next time apple cider is on sale. I want to make an apple brandy, but store cider is like 1/5 the cost of good cider mill cider