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Simple Homemade Cider with a juicer and no press
The yeast converts the sugars to alcohol and is a different process than the freeze distillation. You can get a lot more alcohol with the freeze distillation than the yeast.
You are right, as long as you raise the temp to at least 160, you kill anything (salmonella being the most common) that wants to harm you, so you don't have to use the pasteurized.
but nearly boiling the batch will kill most yeasts. Also, most yeasts won't be active in low temperatures (refrigerated or below), but can come back to life around room temp.
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