Fermentation can be stopped by a wide variety of things. They might have added some sulfite, vitamin c, or other stuff to the cider to keep the wild yeast that are almost always associated with apples from taking off. We’ve been buying this stuff since early August, and if we don’t drink it in four or five days, it starts getting fizzy.

I bought unpasteurized because I wanted to pasteurize it myself; a lot of folks use flash-pasteurization, which is hot enough to kill bacteria very quickly, but also breaks down aromatics. I prefer the low-heat, more time method.