I froze all my juice this year because the first apples ready were Geneva crab, which gives a nice pink but very acidic juice. Later I squeezed mainly Gala, with some Liberty and odds and ends of other apples, which gave a rather bland sweet juice. I had it all in Walmart distilled water jugs because I can get them from work all nice and clean. Had about 14 total gallons in the freezer. I used some as fresh cider by blending the two and pasteurizing it in what amounted to a big double boiler. It was pretty easy to do and made me feel a bit more confident about giving it to guests and family. I don’t use ground falls when I pick apples for cider, except for those I knock off while picking. However, I don’t do much more than rinse the apples before grinding and squeezing them, so some bacterial contamination is likely. I have five gallons of hard cider working right now. Should be done in another week or so, and then I’ll wait for it to clear. I don’t use pectinase so it will be cloudy for a while. Might add some fining agent if it takes too long, but I’ll probably just wait. Then I’ll bottle it in Grolsch bottles with enough sugar to give it a good fizz. It ends up tasting like a dry champagne, which is fine as is, but if I want a little sweetness I can always buy a four pack of Brown Road and mix some of that in. It has a pretty good balance of sweet and tart to my taste, and I think the small addition of some Whitney crab in there adds at least a bit of tannin. Gave the remaining five gallons to my son and his is bubbling now, too. Both of us bumped the brix up to get about 6% alcohol. Took about a pound of sugar in the five gallon batch. Any more than that gets to the point where the alcohol taste comes through. The Geneva juice had a fairly low brix, or I might have been able to get by with no additional sugar. I did not, BTW, pasteurize the juice I am fermenting.