Sanitizing Cider, Juice and Wines

Cider
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Sort of controversial topic. But even wine will not kill all bacteria. I myself never gave it much thought. And really like say Martinella cold press cider. There is also a movement towards Al Naturale products. But just breezing through various sources; this seems slightly risky to both producers and consumers.

The technology centers around age old heat treatment, And now days UV systems. UV does great not cooking flavor elements sought. But it too does not kill all bacteria. UV however wipes out Vitamin C.

Then there are many filtering technologies. {Possibly eliminating some bacteria} and also additives for clarification.

Personally I am fine with cloudiness, solids and fruit particles.

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Many years ago making apple cider, our solution was to clean the fruit very thoroughly and freeze any cider that wasn’t going to be drank within a week. Not practical if you don’t have the freezer space, and it probably degrades the flavor to some degree, but nice and simple.

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I ask because some of my moonshine making neighbors asked about making brandy and wines. I have picked out some sweet, very juicy types for them. Along with some classic brandy apples.These folks want high alcohol levels. The stuff they make is dual purposed as a product that strips barnacles from boat hulls

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