Are there any sort of requirements for the kind of Apple juice, or any other kind of juice, to make cider? I would like to use Simply apple because it tastes the best to me.
Types juice
- Thread starter skankin_brews
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Oter
Well-Known Member
I just used pasturized unfiltered apple juice and used my own mulling spice recipe. Unfortunately my last batch got infected by acetobacteria.
OP
OP
How did that happen?
Dicky
Well-Known Member
Acetobacteria are airborne bacteria that basically turn achohol in vinegar. It's why cider makers use airlocks - they allow gass to leave, but nothing to get in and turn the wine into vinegar. It can also happen from poor sanitisation.
But back to the original post, yeah, any apple juice is fine so long as it doesn't contain preservatives. But obviously, the better the quality of apple juice, the better the cider. The best ciders are made from blends of apples; usually a blend of bitter apples, sweet apples and very often small amounts of crab apples which are high in tannins.
But basic hard cider can just use store bought stuff giving pretty good results. If you look at Edwarts Apfelwein, it's just made from apple juice, corn sugar and yeast. It turns out pretty tasty.
Dicky
But back to the original post, yeah, any apple juice is fine so long as it doesn't contain preservatives. But obviously, the better the quality of apple juice, the better the cider. The best ciders are made from blends of apples; usually a blend of bitter apples, sweet apples and very often small amounts of crab apples which are high in tannins.
But basic hard cider can just use store bought stuff giving pretty good results. If you look at Edwarts Apfelwein, it's just made from apple juice, corn sugar and yeast. It turns out pretty tasty.
Dicky
