Haven't made a cider yet, but want to in the fall. Can I use pasteurized cider from a local apple orchard as long as it doesn't have preservatives in it? Or do I need unpasteurized juice?
And what do preservatives in the juice do to the process anyway?!
Thanks in advance for the reply
Both pasteurized and unpasteurized juice work fine for cider.
The preservatives are there to prevent the juice from spontaneously fermenting in the jug, great if you want fresh juice, not so helpful when looking to make cider.
Will it tell you on the container whether it contains preservatives or not?
A mangiar questa minestra o saltar questa fincestra.
Legally, it should.
Sodium benzoate and potassium sorbate are the most common and problematic preservatives.
Ascorbic acid is fine.
The best option is UV pasteurized. Heat pasteurization will work but that will cause the pectin to set but you will never get it to clear. Doesn't bother me, but a lot of people worry about cloudy cider
When done correctly, heat pasteurization, which occurs in the neighborhood of 160, will not set the pectin, nor change the flavor. Pasteurized juice will clear.