So a week ago I pressed about a gallon of fresh cider, and am looking to ferment it. I've only had 2 hard ciders in my life, some Woodchuck variety which was way too sweet for me, and the regular Crispin which I liked a lot.
Would making something along the lines of Crispin require back-sweetening? Is there any way to do so without artificial sweeteners?
I have a packet of Nottingham yeast, and a slap pack of Wyeast cider yeast, which would you recommend? Should I use the whole pack, even though it's a 1 gallon batch?
Do I need to pasteurize? How would I do this?
Can I bottle condition/carbonate post fermentation? Or will this cause bottle bombs?
Pardon my ignorance, thanks in advance for the help!