Which would you choose - thick heat pasterized juice OR thin raw juice

[globell]

Have to make a choice for my next batch. Price is the same.

The heat pasteurized press pressed juice is FULL of flavour, thick and lovely. The RAW frozen juice is much thinner and weaker tasting.

The only juice I haven't liked that I fermented was a pasteurized juice - Ryan's....so wondering if it was just an off ferment or if all pasteurized juice is vastly different than raw fresh pressed. Case in point the pasteurized in this situation is far superior in flavour.

Thanks in advance!

 

[z-bob]

Pasteurized won't hurt anything.

Check the labels carefully and see what preservatives they have. You don't want anything with sorbate or benzoate. Ascorbate or vitamin C is fine.

 

[globell]

They are from two different orchards. No preservatives or additives.

 

[z-bob]

Check carefully. Most orchards use preservatives, especially if the juice is unfiltered.

 

[globell]

I have talked with the owners. nothing added. Raw was pressed and immediately frozen and I have fermented this particular juice before.
Other is organic with nothing added. 100% juice, heat pasteurized....looks vacume sealed.
Thanks for bringing it up. It's a very valid point.

 

[Maylar]

In my experience, pasteurized vs. not makes no noticeable difference. If they're both orchard ciders then the difference is all about the apples that they pressed. Pick the one with the most body and flavor.

 

[globell]

In my experience, pasteurized vs. not makes no noticeable difference. If they're both orchard ciders then the difference is all about the apples that they pressed. Pick the one with the most body and flavor.

Sweet. Appreciate your input!