unpastuerized cider
- Thread starter hophead44
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dinnerstick
Well-Known Member
ferment away! you can add sulfite (potassium metabisulfite/campden) which will suppress lots of microorganisms, if you are nervous about them. you can then add yeast or even let the natural yeast go. lots of options, no need to pasteurize.
just make sure there is no preservative added (ie sorbate)
just make sure there is no preservative added (ie sorbate)
Similiar to wine, I think there is a chance that there are some wild yeast strains that may be hitching a ride. I believe there is an additive added to grape juice before you add your yeast to kill any of the wild strains.
motobrewer
I'm no atheist scientist, but...
where are you getting farm cider in June?
