your cider sounds good! don't worry about not campdenning (is that a verb now?) the starter, your yeasts will win out. be careful if pasteurizing large bottles, most of the tests have been done on smaller ones so make sure you heat them through. if you do go with the corny the 'standard' stabilization method is to rack carefully (even better- cold crash then rack) and add k-meta and k-sorbate, sweeten to taste.