I was
> thinking of adding apple juice (maybe a gallon) - but I don't want the
yeast
> to eat the sugars in it -


better idea, skip the preservatives, and add some apple juice at the time of
drinking to kill the sour taste.
--


"news-server.socal.rr.com" > wrote in message
...
> My recipe for hard cider is this:
> 5 -6 gallons of apple cider
> 5 pounds of brown sugar
> a little bit of honey
> champagne yeast.
>
> It fermeted for about 2 weeks, and has been clearing nicely for about
> another 2 weeks, but it's still sour. I'd like to sweeten it up. so I
was thinking of getting some w/ preservatives
> in it. Will this cause the yeast not to eat it? I also want to make it
> sparkling. I was going to add priming sugar before bottling. Will the
> yeast eat the priming sugar w/ preserved apple juice in there?
>
> -Lars
>
>