I have made 2 successful cysers, so far. I used Simply Apple juice both times & had no issues, no complaints. Simply Apple is just pressed apples, what I would call raw, not pasteurized or chemically stabilized.
My question is, what does everybody else use for theirs? I know to stay away from anything that has been chemically stabilized, but, Is it okay to use pasteurized? I found a local cider to me that tastes delicious & has not been chemically stabilized, but, HAS been pasteurized. I think it would taste as a great cyser.
Which brings up another question. When I calculate my sugars, do I calculate them any differently if the cider is pasteurized? Those would be nonfermentable sugars, correct? All comments are welcome, as I'm still learning. Thank you in advance.
Happy meading
My question is, what does everybody else use for theirs? I know to stay away from anything that has been chemically stabilized, but, Is it okay to use pasteurized? I found a local cider to me that tastes delicious & has not been chemically stabilized, but, HAS been pasteurized. I think it would taste as a great cyser.
Which brings up another question. When I calculate my sugars, do I calculate them any differently if the cider is pasteurized? Those would be nonfermentable sugars, correct? All comments are welcome, as I'm still learning. Thank you in advance.
Happy meading