I finally managed to score some FRESH cider without preservatives. The Whole Foods had some from a Georgia orchard (Mercier) today. I haven't seen it there before, so I imagine they just started pressing recently for the year. It was expensive in my opinion, $5.99 a gallon, but it is travelling over a hundred miles to get here, without preservatives.
That saves me a two-hour trip to Huntsville, or from shipping some in!
Anybody have a yeast recommendation for fermenting with sweet cider, rather than juice? I've used enough sweet mead yeast lately.