Originally Posted by Snophox
i've been checking the stores for apple cider. i found some all natural, not from concentrate. says no preseratives but the label says contain molic acid (vitamin C) will that throw off the reciepe? other question...i see someone in the post used Mott, and someone else used unfiltered cider from a mill. ones clear and light and one is cloudly and thick. it's ok to use either?
Mott I have not looked at but I think it is filtered apple cider , the ready to drink kind like a bottle of snapple. Unfiltered cider is probably the best choice as wine needs substances that come from the skin and pulp and filtering probably removes these . The reason I toss in ground up oranges and lemons in my dandelion wine , well that and flavor .
At least that is my uneducated guess since I only make dandelion wine .