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new to cider, but with beer that should not be a problem for the primary, my impression is that the CO2 keeps spoilage at bay, however for secondary it will likely be a problem. Hope this helps. Joe Primary 1 - 5 gal "Apple Wine" - from this site Primary 2 - 6 gal EdWorts Apfelwin

New to cider, longtime beer brewer, Has anyone ever frozen fresh squeezed non pasturized/additive cider to ferment later? OR What about adding potassium metabisulfite to stabilize, then keep in fridge a few weeks until my fermenters free up?

New to cider/wine, longtime all grain beer guy. So a bit unesay about this open fermentaion bit that is apparently the way to go when fermenting fresh cider, no pasturization/chemicals. Have each covered with clean rag, rubber banded at top have 2 - 5 gal batches going, 1 EdWorts apefelwin...