Beer, Cider, & Sake

Cider

Questions about Hard Cider

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Questions about Hard Cider

Ernie Diamond | Aug 23, 2006 03:47 PM

A friend of mine suggested that using pasturized, unfiltered apple juice or so-called "fresh cider" would be preferable to buying or otherwise procuring unpasturized apple juice (if at all possible). His reasoning was that I could then introduce or otherwise control the yeasts that would produce a better product. To be clear about this, I'm not referring to apple concentrate or Motts off the shelf, I am talking about the gallon jugs of cloudy, unfiltered farm-stand apple juice that is always (or often) labeled "lightly pasturized.

Can I make hard cider with this?

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