I have three gallons of the finest NW cider in my kitchen right now warming to room temp.
Pasteurized, no preservatives.
The London ESB yeast pack has been popped... tomorrow AM, the cider, abt a pound of sugar, and the yeast go in to the carboy.
The hard cider I make is like a fine champagne... dry, but still cidery, very clean and soft.
Plus, the abv will knock you on your behind!
Sounds wonderful! I’ll be starting some more wine today. :)