The option I use is possibly somewhat limited to apple country but look for UV processed cider. This is simply where the cider is exposed to ultraviolet light which kills pathogens without altering the taste of any or all of the apples used in making the cider. You are left with cider that tastes exactly like the old straw filtered cider. The process is becoming more and more popular.
Ok last question? I've been hearing a lot about sulfur tastes, any ideas about that?
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