New to cider making. Apples treated with lemon juice

I processed 100lbs apples for pie filling, apple butter, whole chunks with cinnamon, etc.

I have a lot more in the freezer, but they were doused with lemon juice to keep them from browning until the cooking starts.

Are these lemon juice doused apples good for cider making? Or should I just pick more?

Topic cider homebrew

Category Mac

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