Just picked a ton of apples today and Im gonna give this a go. My plan is to juice all the apples and boil the juice before fermenting to kill of wild yeast and other micro bugs. Good Idea or bad Idea? and why? Youtube was useless for this info.
New to cider
- Thread starter Melvin
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UpstateMike
Well-Known Member
DO NOT boil the juice! You will set the pectins, and you will change the flavor. Instead, use crushed Campden tablets (potassium or sodium metabisulfite), typically 1 per gallon of juice.
