Just a thought based on more reading.
I was reading several posts today about backsweetening and it brought up a thought.
I've always made cider, tested every few days for flavor that I liked and then cold crashed the batch.
But...... if you're using unpasteurized cider (and you don't cook it) couldn't you get rather sick?
I'm thinking the cider would show obvious signs of something you wouldn't want to consume, but....... the thought of non-pasteurized cider, not cooked, sitting in the brew closet and then consuming could be a bit risky.