My in-laws will be doing their annual apple juice squeezing soon. This year I thought it might be fun to take some of the juice and try my hand at making cider. They pasteurize the juice before bottling it. If I want to make cider, does it matter if the juice is pasteurized? Should I get some before it is pasteurized?
Thanks, Matt
Some people will tell you that unpasturized juice is best.
It is up to you. One thing is for sure, it creates less work for your in-laws, having to pasturize 5 fewer gallons of juice.
Well, we did about 300 gallons last year, so I'm not sure they'd notice 5. They throw a big, all day work party, and everyone pitches in to crush apples. They've got a couple of very large propane burner kettles to pasteurize about 50 gallons at a time. After and during there is much eating of many foods and socializing.
Thanks, Matt
Well you know the standard "no heat" reply is that you will have to worry about wild yeast if you do not pasturize. You could sulfite, which would work.
You still have the school of thought that non-pasturized apple juice (like unpasturized honey) makes a better drink. If you do decide to use it unpasturized, pitch a healthy yeast starter. I would say 1/2 cup slurry/5 gallons.
There is a good article in thei month Wine maker about spontaneous fermentation though. It is just as pertinent to cider fermentation as it is to wine fermentation.
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