Well apple season is here and I decided to try making some hard cider.
I ran across EdWorts thread and liked the recipe for its simplicity. I decided to try a 5 gallon batch.
After talking with some local apple orchard farmers I found someone that pressed apples and his regular cider was recommended. I purchased five 4 liter jugs and followed Ed's recipe except I substituted some Montrachet Wine Yeast for lavlin EC 1118 ( i looked around for the Montrachet couldnt find a supplier locally in Ontario, Canada)
My main inquirey with the unpasteurized apple juice.
I figure if the juice brews out completely ~12 PA there should be little chance of nasties.
The juice is a combination of 6 different types of apples / washed twice / unfiltered / no preservatives. I had a sample of the cider before innoculation... tastey
The ec1118 seemed to start burping my blowback airlock ~ 4 hours later and has been burping at about a burp/sec for the last week. Just wondering if its a big deal brewing with unpasteurized juice?