Very oxidized cider. Run it with good stuff?

[BrewinBrian44]

Hey guys,

I posted another thread about some cider being donated to me, but thought it necessary to ask this question in a different thread as to not “muddy” the other thread. No pun intended.

Long story short, I have 10 gallons of hard cider coming my way that my buddy left sitting in his fridge for 2 years. One 5 gallon carboy looks great and is clear as glass. The other one is missing a rubber stopper in the neck and has been exposed to the air for god knows how long. It’s now a light brown color while the other is nice and golden. No infections as it’s been in a 35 degree environment the whole time.

I was initially planning on combining both of these with the rest of my 19 gallons of freshly fermented cider, now I’m considering leaving out the oxidized 5 gallons. You guys think it’ll taint the whole batch? If it’s a net negative to add it in, I was thinking about stripping it separately and saving the low wines for neutral spirit destined for the SPP VM column. Curious if any of you guys have experience with distilling very oxidized stuff before.