I have made cider a few times with store juice. All of those fermentations were steady and slow with little to no Krausen. Over the weekend my brew club pressed about 35 gallons of fresh cider. The fresh cider is going crazy in my fermenter. I literally had a cider volcano last night after adding some yeast nutrient which I have done on all my ciders. Is there any reason why the fresh pressed juice would act dramatically different than store juice. Also everyone else that is fermenting this juice is having a similar experience using all different yeast