From a mead maker's view (newbee).. what is the advantages/disadvantages of using Cider vs. 100% Apple Juice (No sorbates, sulfates)
Cider vs. Apple Juice.
- Thread starter MrCyphyr
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Depends on the source of the cider. Fresh pressed orchard cider will have more aroma and flavor than apple juice. The one time I used grocery store juice in a cider it was very bland and lacked flavor. The best source is juice that's pressed specifically for fermented purposes, it'll have the combination of sugar, acid and tannin that makes the best cider or cysers.
That said, there's a fella on the cider forum at HBT who makes a high ABV cider aged in oak barrels with Mott's apple juice and he took a silver medal at GLINTCAP, the Mazer Cup of cider competitions. Go figure.
That said, there's a fella on the cider forum at HBT who makes a high ABV cider aged in oak barrels with Mott's apple juice and he took a silver medal at GLINTCAP, the Mazer Cup of cider competitions. Go figure.
I gotta think there is more YAN in the pressed cider as well. I wonder if the Motts maker added other fractions to create a wider spectrum? I have made Motts stuff before. It's not bad. But it is mostly one dimensional.
