Anything need to be done for fresh juice for apfelwein

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MikeRobrew

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Going to make a batch of EdWort's Apfelwein.

There's a somewhat local cider shop which is bottling fresh apple juice today. It's about as fresh as I am going to be able to get it.

I was reading some cider (i know it's not cider) where someone recommends when using non-pasturized fresh apple juice, using camden tablets or metabisulfite for 24 hours before you pitch the yeast. Would I need to worry about anything like that?
 
If it is fresh pressed and non-pasturized, yes you should use campden. Disssolve 1 crushed tablets per gallon and wait 24 hours before pitching your yeast. Also, make sure they don't add any preservatives to their juice, or that could hinder fermentation.
 
Thanks, and this brings up another question. Is it OK to add the dextrose as per the recipe before adding the tablets? Or should I do that after the tablets are added?
 
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