As an expert sommelier and brewer, I can confidently say that apple cider does indeed go bad if it is not refrigerated. The shelf life of unpasteurized apple cider is relatively short, typically lasting only about two or three days. This means that it is crucial to keep it refrigerated at all times to maintain its freshness and prevent spoilage.
Unpasteurized apple cider is a natural product that contains live yeast and bacteria, which can cause fermentation to continue even after it has been bottled. This fermentation process can lead to the production of alcohol and carbon dioxide, causing the cider to become fizzy and potentially alcoholic if left unrefrigerated for an extended period.
I have personally experienced the disappointment of finding a bottle of unpasteurized apple cider that was left out at room temperature for too long. The cider had turned cloudy, developed an off-putting odor, and tasted sour and unpleasant. It was no longer enjoyable to drink, and I had to discard the entire bottle.
Refrigeration is essential because it slows down the fermentation process and helps to preserve the natural flavors and freshness of the cider. The cold temperature inhibits the growth of bacteria and yeast, prolonging the shelf life and maintaining the quality of the cider.
It is important to note that pasteurized apple cider, which has been heated to kill off any harmful bacteria and yeast, has a longer shelf life and can be stored at room temperature until opened. However, once opened, even pasteurized apple cider should be refrigerated and consumed within a few days to ensure optimal taste and quality.
To summarize, unpasteurized apple cider should always be refrigerated to prevent spoilage and maintain its freshness. Leaving it unrefrigerated for too long can lead to fermentation, resulting in off flavors and potentially alcoholic cider. So, remember to keep your apple cider chilled and enjoy it within a few days for the best tasting experience.