risk of pesticides in cidermaking

[Evfk]

I usually make cider from store-bought juice (Simply Apple, Whole Foods brand, etc.), and want to try making it from apples... at the moment I have easy access to apples that are free but unfortunately surely sprayed with all manner of pesticides (they're large shipments for catering purposes).

I'm well aware that this sourcing isn't ideal, so please no judgment there! I'm just looking for advice about how un-ideal it would be to use these apples in a cider. Could I do a vinegar rinse and/or peel the apples before pressing and avoid the nasty stuff pretty well? The trouble with lots of cidermaking literature out there is that they (rightly!) emphasize using the best ingredients. That makes it hard, though, to know how to manage in less than ideal circumstances. I just want to give cider from apples a try and this seems like a more budget friendly first venture. I wouldn't want to bother if it's going to just taste like chemicals though. Does anyone have personal experience using apples that have been sprayed?

 

[gregbathurst]

The levels of pesticide used won't affect the flavor of the cider. Those apples have been approved safe for human consumption so should be fine to use. Peeling them would be OTT, just rinsing in water should be fine. I would be more worried about the ripeness of the apples, you need to test the sugar (brix) and acidity.