GhettoDickens
Active Member
I have seen a lot of options for cider/apple juice popping up at the farmers market and local grocery stores. I want to make a hard a cider (graff actually) and I am curious what I should be looking for in a juice.
I hear some people say the best cider is made from unpasteurized juice. Others say pasteurized juices are fine. Don't you just have to stove-top pasteurize an unpasteurized cider anyway? What would happen if you don't treat the unpasteurized cider and just pitch the yeast? What would be the ideal juice? I have both pasteurized and unpasteurized options...
Oh boy, I am confused. I have never thought so much about apple juice before.
I hear some people say the best cider is made from unpasteurized juice. Others say pasteurized juices are fine. Don't you just have to stove-top pasteurize an unpasteurized cider anyway? What would happen if you don't treat the unpasteurized cider and just pitch the yeast? What would be the ideal juice? I have both pasteurized and unpasteurized options...
Oh boy, I am confused. I have never thought so much about apple juice before.