I was looking to use real, fresh, local cider for my first hard cider attempt. I wrote to the orchard up the street from me and asked if thier cider is pasteurized and if it has sorbate added since I have read these are both things to avoid. I quickly go the following reply:
"Our cider is flash pasteurized and contains nothing but fresh pressed apples. No additives or preservatives."
I am assuming this means it is ideal for hard cider making, no?
Also, on the suggestion of the LHBS guy I like, I am using a champagne yeast. Any reason not to?