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I ended up priming most of the batch with sugar as Tobias recommended, but set aside a small number of experimental bottles that I primed with sweet pear cider. I didn't notice any difference between the batches when drinking them, although I didn't do a side-by-side comparison, just alternated which batch I grabbed a bottle from. I added about 1oz of sweet ...


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In order to overcome the effects of the preservative you need to pitch more yeast than in a preservative free situation. Normally if you are pitching one packet of yeast I'd say do too. Having a good sized pitch of active yeast is a great idea too. You can start some liquid yeast in malt extract and 24-26 hours later pitch the whole thing. Its not ...



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