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Apple Juice Vs Cider in Cyser
Whats the difference? Should I use one over the other? Pasturized/non-pasturized? I am assuming that when people say "apple juice" they are not talking about Motts, is there a specific kind? How about ratio to water with Juice?
Ahh, a lot off my chest.
I would not use the pastuerized or any juice that doesn't say 100% on it. No artificial anything or preservitives and you should be fine. I don't use any water in mine, but I do mix the honey and juice together with metabisiulifite and let sit for one day prior to adding yeast.
I would tend to agree. As I understand it, it is MUCH more preferred to use fresh fruits albeit more labor intensive. Also, using juices that are already pasteurized is no guarantee that you won't get something funky growing in your fermenter or carboy.
Cnybrewblog,
Apple Cider is generally made with early-harvest apples, which has less sugar and a tarter taste than Apple Juice. I use Knudsen's Organic Unfiltered Unsweetened Apple Juice which has been pasteurized because I can get it year round. Any commercial Apple Juice has to be pasteurized (by law) before being sold.
If you are lucky enough to get some fresh Apple Juice during harvest, I would definitely use Campden tablets or metabisulfite and let the juice sit for 24 hours before pitching yeast.
I don't water down my Cyser. I use all apple juice and honey, yeast nutrient and yeast. I just posted my recipe under the cider thread, Cider and Campden Tablets.
Happy Brewing,
MzIce
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