The grape mead "Purple Drank" I made a while ago turned out awesome. So when i saw some apple juice the other day on clearance I picked up (8) 89oz jugs for $0.99 ea. Later when I got home I realized it had Potassium Sorbate and Sodium Benzoate, both are preservatives that don't play well with yeast production. I did some reading online, others say that if you make a starter it should still ferment out. I juiced 4 apples, tossed in some yeast nutrient, and a pack of lalvin EC-1118. Tomorrow ill either add a little more apple juice to double the starter or ill toss it in the 5 gallons of apple juice, along with 3lbs of brown sugar.

-bake

It's been a minute but Kris and myself finally squeezed in a brew session. We decided to go with a classic, Kimosabe. Had to sub ESB Pale malt for Maris Otter and we mashed at 157, a degree over our goal of 156. Hit an OG of 1.051. Kris pitched a fucking huge starter.

-bake