Mouldy apples - pasteurize?

[thormodsrud]

Hi,

I just pressed about 7 liters of apple juice today. The apples unfortunately had been left alone too long, so some of them had developed mould. I removed those apples before pressing. But I am afraid that mould would have gotten into the must anyway (I know that there is always mould present).

Any tips? Pasteurize and use an ale yeast, or risk it and hope that the natural fermantation kicks off? The apple must tastes very fresh and good, no off flavours whatsoever.

 

[gratus fermentatio]

You might be able to get by with just sulfiting the juice, but pasteurization will leave no doubt.
Regards, GF.