Originally Posted by luke_d
So the fresh pressed, unfiltered stuff is better for making hard cider/hard sparkling cider? I've got a one gallon batch in which I used the fresh apple cider,that's been bottled and in the fridge for about two weeks now. It tastes alright, will it get better with age?
IMO yes absolutly (to both questions). The sediment adds the great apple complexity that filtered apple juice is lacking. Aging allows the harshness of fermentation to mellow and lets the pleasant phenols return to prominence.
Now, having said that, if you plan to add things like spices or other fruit flavors to the cider (cranberry, cinnamon, etc.) then getting the "good" stuff may be less important. Adding other flavors to the cider is not a BAD idea, there just may be no need to spend extra money on premium juice in that scenario.