I will be traveling near Ellijay, Georgia in October, coinciding with the apple harvest there. From past experience, I know the fresh cider they press at some of the orchards is very good and unpasteurized, unless they have changed practices in the last few years. I'd like to make some hard cider with some, but I'd either have to buy the juice there (in gallon milk jugs) and transport it back to Oklahoma in a cooler, which would mean I couldn't start the ferment for a few days after it's pressed; or take my brew bucket, yeast and other equipment with me to Georgia and start the ferment at my sister's house, then carry it back here while it's still fermenting.
I've never made hard cider before, but have made a few batches of beer & wine thus far. I need pros/cons and advice, please. Any help/advice/comments are most welcome.