George > wrote in
:

> It can still be murky brown but the heating from the
> pasteurization drives off a lot of the aromatics that give
> it a complex taste. Do a sample test of pressed cider vs
> pressed and cooked cider and you will notice quite a
> difference.

orchards here (NH) can still sell unpasturized cider but it
has to have a *huge* health warning on the label.
supermarkets don't want unpasturized cider anyway, because it
isn't shelf stable long enough for them. some silly people
don't like fizzy cider
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.