So, I have posted a couple of times to this forum. In one of those posts I mentioned that I pasteurize prior to fermenting. I received several responses where people mentioned that I could have a much better tasting cider if I don't pasteurize it prior to fermenting. I normally make my own All Grain beer, but every fall make several kegs of Cider. In beer making there is absolutely no room for unsterilized anything touching your wort prior to fermenting. So I am curious.
My press/grinder is not sterilized, the bucket the juice flows into is not sterilized, how on earth would this juice not be all bacteria laden?
I would really hate to lose all my cider as picking crushing and juicing the apples is a lot of work.
Thanks
My press/grinder is not sterilized, the bucket the juice flows into is not sterilized, how on earth would this juice not be all bacteria laden?
I would really hate to lose all my cider as picking crushing and juicing the apples is a lot of work.
Thanks