I'm getting ready to make my first cider tonight and am hoping one of the experts may see this before I get too far.
The cider I am starting with is from a local orchard, Friske. They have won many awards, but in Michigan, any cider makers who sell at wholesale must pasteurize. I'm a good customer of theirs so I bought 5 gallons anyway, after I spoke with the owner for 10 minutes. I felt like I had to. I can get unpasteurized cider down the road, and may do that next week and make that for Christmas, but I digress.
So, this cider is flash pasteurized at 160 for 6 seconds, and has no preservatives. Should I still add campden tablets prior to pitching my yeast as if it were unpasteurized?
Lastly, I was considering using honey to up the OG to 1.060 per the sticky post that spoke about it clearing better with honey. However, I want it to be ready for Thanksgiving. Should I even bother with the honey?