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Yes - as I said, pastuerized is fine, but preservatives are what you want to avoid - they can be funky compounds that will mess with your fermentation and leave weird byproducts in your finished cider. Cheers!

Well - just like in beer, the quality of the final product depends on the quality of what you use to make it. For the most authentic hard cider, I would recommend using local (if you can find it) fresh squeezed apple cider. I would not recommend anything with artificial flavor, color...

BornBrew - Yes that is true, the grain will absorb some heat - the cooler walls will absorb heat as well as the unit heats from room temp up to your mash temp. Some choose to pre-heat their cooler to solve this problem - I just heat my initial infusion water to a higher temp. I usually...

I use a ten gallon Rubbermaid - loses 1 degree in an hour mash - pretty standard from what I have seen. In hindsight, althought the round cooler is neat and compact and all, I should have saved some cash a bought a cheap rectangular cooler - these are way easier to find and easier on the...

Well - I'm not certain but I have an idea. I made a big healthy starter for my yeast, this usually means rapid 3-4 day fermentation in a beer, but it STILL took a long time on the cider. Something about the yeast processing the fruit sugars in "must" simply taking more time that than the simple...

I just drank the last remaining bottle of my first batch of cider last night. :( I too used an ale yeast, thinking that it would not ferment down as far and leave some nice sweetness behind - but I know now that this is NOT the case. Mine went down to .996, just as far as any other yeast...

I was under the impression that alcohol in a higher concentration can adversely affect yeast. I would worry about the alcohol that is already present and being furher produced having an effect on your fermentation. Anybody know about this? You will most definately have a higher alcohol content...