How do they flash pasteurize? Do they have a HTST?
I pasteurize mine by heating it up to 165 for 15 minutes, over board but not going to take any chances, don't want vinegar. I shake the trees and then pick them off the ground, wild apples the best for cider, some sweet some tart good balance. Use good champagne yeast takes it to 18%, natural ferment with no sugar added gives about 5%. Father in-law hand picks his apples and natural ferments.
They do fill carboys? !!! I didn't have time to press any this yr, I've been wanting to call Fly Creek cider mill in Cooperstown to see if they would fill my carboys, hoping it would be cheaper then buying gallons.
I know there is a box thing it passes through before going in the bulk tank for bottling by hand. Some sort of pasteurization to make NYS happy.
It is Hollenbeck's Cider Mill in Virgil, just south of Cortland. I know gallons are $5.50, not sure what carboys would cost. It is always a variety of apples, guess there was a really tasty Macintosh press on Sunday. It is an old scissor style press, it's the main attraction for many people to watch. Only a chain draped across to keep people back, so they can see and hear the whole process. And get fresh pressed samples.