carrotmalt
Well-Known Member
I got my hands on about 40 pounds of pears and figured I'd try my hand at some graff with it. I juiced about 30 pounds last night and ended up with 2 gallons. I plan to mix this with another 2 gallons of store bought apple juice when I make the batch. I won't be able to make it for 3 more weeks or so do to space and lack of fermenters.
I put the juice in two glass wine jugs and put them in the fridge last night. Now I'm worried about how they'll store for 3+ weeks w/o pasteurization. I read not to boil the juice, so should I add campden tablets or something to help keep wild yeast etc. at bay until I make it? This is my first cider attempt, so I figured I'd see what you folks thought.
I put the juice in two glass wine jugs and put them in the fridge last night. Now I'm worried about how they'll store for 3+ weeks w/o pasteurization. I read not to boil the juice, so should I add campden tablets or something to help keep wild yeast etc. at bay until I make it? This is my first cider attempt, so I figured I'd see what you folks thought.