MikeRobrew
Active Member
Going to make a batch of EdWort's Apfelwein.
There's a somewhat local cider shop which is bottling fresh apple juice today. It's about as fresh as I am going to be able to get it.
I was reading some cider (i know it's not cider) where someone recommends when using non-pasturized fresh apple juice, using camden tablets or metabisulfite for 24 hours before you pitch the yeast. Would I need to worry about anything like that?
There's a somewhat local cider shop which is bottling fresh apple juice today. It's about as fresh as I am going to be able to get it.
I was reading some cider (i know it's not cider) where someone recommends when using non-pasturized fresh apple juice, using camden tablets or metabisulfite for 24 hours before you pitch the yeast. Would I need to worry about anything like that?