Fermentation Failed- low level Sodium Benzoate
I have started some wine using apples and not wanting them to oxidize during cutting I quickly dipped them in lemon juice (from a bottle) and washed them before shredding them in a food processor.
My first yeast pitch failed to start, and I repeated tonight. I looked at the lemon juice and noticed sulphites as well as sodium benzoate. I know that sodium benzoate is used to halt fermentation in nearly finished or sweet wines, but I wouldn't think that very much lemon juice made it into my must. And what did make it in should be very dilute compared to what is in the lemon juice (or maybe the cheap lemon juice in a bottle is more preservative than juice;).
At any rate, is there any way to drive off or remove any contaminating sodium benzoate? Or does anyone know how dilute it can be to cause a problem?