Hey, I'm more or less in the same boat. The only difference is that I picked up 5 gallons of cider from a local organic farm, it was pressed on premises without any form of UV or pasteurization I literally watched them grind and press the apples into cider a few hours ago.
That being said I picked up some "White Labs WLP775 Cider Yeast Liquid Yeast", some "LD Carlson Yeast Nutrient", some "LD Carlson Pectic Enzyme", and some "LD Carlson Campden Tablets (KMS) Sterilant & Preservative" at the suggestion of my lhbs. The place was about to close so I didn't want to keep them late with questions about cider making, just asked them to set me up with everything I'd need. I have no idea what these additives are or what they do or what order I should use them in.
Normally I'd stay and shoot the ****/get all the info I could but everyone around here is rushing to prepare their homes for Hurricane Sandy. I didn't want to be that guy who kept my lhbs crew from getting to The Home Depot to pick up whatever gear they needed so I figured I'd just get my ass home and ask the forum.
So here are my questions.
1. Does my fresh pressed today cider really need the Campden Tabs?
2. At what point do I add the Pectic Enzyme?
3. At what point do I add the yeast nutrient?
3a. At what point/temp do I pitch the liquid yeast?
4. I was told not to boil my cider because it would haze, isn't that what the pectic enzyme is for?
5. Does anyone have a method or favorite recipe for making cider with unpasteurized product?
Thanks in advance, I've been brewing beer for a long time but this is my first cider batch so any and all advice would be most appreciated.