Originally Posted by JimEd
I've been reading a cider recipe which calls for boiling the juice, but it is unclear if this step is necessary if you are using pasteurized apple juice. What do some of you folks think?
DON'T BOIL THAT JUICE! You would never boil juice.
1) If it's pasteurized, it's perfect as is.
2) If it's wild pressed juice, you could add campden tablets which would
get rid of anything non beneficial.Use 1 tablet per gallon of cider. Contains sodium metabisulphite. Releases sulphur dioxide which acts as a sterilant & antioxidant.