My roommate grabbed 14 gallons of organic cider on sale. Turned out they had Potassium Sorbate in them though. A little research online indicated that it was still possible to make hard cider with it though. I made 2 gallons by mixing a gallon of an already started batch (zero preservatives, organic cider that I have used many times before), with a gallon of the new stuff. It came out pretty okay. I drank one gallon, and then took the other to a friends.
Satisfied that the mixing gallon trick worked, I proceeded to start a 5 gallon bucket batch. I also tossed in some pectic enzyme I had received for Christmas.
The second gallon I had made first was really yeasty, so my friend let it age. It got very tart and tangy but really tasty. After we finished it off, I checked back on on the 5 gallon batch. I drew a cup of it, and it was disgusting. Perhaps I didn't cold crash it enough and I was getting too much sediment, but it tasted awful and made me sick to my stomach.
I let it sit for another couple of weeks but it still tastes awful. It's been fermenting for about 2 months total. I've decided to take everything out and bottle it, and then see if there's anything I can do to fix it. Any advice (other than adding non-fermentable sugars)?
I don't see any black film on it, it's still a bit cloudy, but I don't imagine it's bacterially contaminated, at least I hope not. It's no big deal if it is, it was cheap cider, but I'd like to save it if I can.