Went to the orchard and picked up 5 gals of wonderful unpasteurized, untouched apple cider. Poured 4 3/4 into the carboy, pitched a pack of wyest cider yeast and drank the rest of the cider... which was great. I can already tell this will turn out great.
Question though, I want this to be flat when it's done, so what do I need to add to kill the yeast? Sorbate, but anything else? Also should I add it to the bottling bucket or to the carboy?