brewsochist
Active Member
Just wondering what the details on using pasteurized cider versus unpasteurized cider in my mead. I just added about three delicious apples. The mead we made with 15lbs of honey, water and Lalvin yeast--pretty basic. I want to add about a gallon of cider to fill the space in the carboy. I'm picking up some freshly squeezed cider tomorrow at 7 am without preservatives and unpasteurized. would it be alright just to dump it straight into the mead? should i worry about bacteria or wild yeasts?