China-Clipper
Junior Member
- Joined
- Jan 22, 2014
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- 42
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Hello, I'm making a batch of apple spiced wine and am using Pasteurized Apple Cider (100% juice, no preservatives, no additives). It is cloudy and requires "shaking" to mix it up. My question is do I have to use sulfate first in the primary before waiting to add yeast, or can I just mix in the usual yeast, acid, tannin, and such to the juice? I would think the pasteurization would kill off any bad yeasties and bacteria, correct?