DubbelDach
Well-Known Member
I have 4 gallons of a fermenting beer going right now. I'd like to top it off with a gallon of cider to make 5 gallons of apple flavored ale. The only cider I can find has "less than 0.1% potassium sorbate for freshness. One gallon of that in 4 gallons of beer.... Do you guys think that is enough to inhibit further fermentation?