Is it worth the extra money to buy expensive, organic apple juice for making cider, or will any apple juice do? I make two ciders: one from expensive organic juice, and one from low-cost conventional juice. How do they compare?
I used one packet of Red Star Montrachet yeast in each cider, and equal portions of fining agent to clarify. The only variable in this experiment was the juice.
Organic juice used: Natural Directions organic unfiltered apple juice.
Conventional juice used: Tree Top apple juice from concentrate.
Music by Kevin MacLeod (www.incompetech.com)