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Gotcha. Not concerned with pectin or a cloudy finished product at this point (baby steps), but losing flavor is a concern! I sterilized the carboy, et al with iodophor. First batch fermented at 72f, then 80f when it stopped. Second batch currently fermenting at 59f and wasn't pasteurized...

Keep in mind I know almost nothing since I'm just starting. Engineer, so my fermentation room is awesome, but apart from that, blank page! My understanding was that heating would kill any wild yeast and bacteria to eliminate problems.

I used pantyhose on my last batch and was just trying to eliminate a step, thinking that it would all settle at the bottom anyway.

Is there any reason I can't just purée apples, pasteurize at 160 and put everything in the carboy, like starting the ferment with fresh applesauce (plus the sugars added)?

Thanks guys. Just took my new knowledge and figured out I'll end up with 8.44%ABV if I rack at 1.005 which is strong but still cider I believe.

Aha! That makes sense. 1.067sg and 17BRIX. So now it's at 1.02sg and 5BRIX. Does that add up? Do now how do I determine the abv? So I DO still have cider, then? Yay!

When the yeast went in, it was 1.067sg 17%ap. Now it's at 1.02sg and 5%ap, so 12%abv correct?

Plan was to make about 2.5 gal of cider, first time producing alcoholic beverage of any kind and didn't measure sg carefully enough as I ended up with 17% alcohol potential. Could use some advice as to how to handle what I have. Should have 2-4% alcohol potential worth of sugar left when the...