hey there, don't want to bug anyone with my newbie question, as it looks like most people who know something here are busy fielding everyone else's questions, but i just want to know a thing or two:
1) right now my apple juice is pretty cold because i just took it outta the fridge -- is it too cold to add yeast to? Or should I wait until the morning when it's room temp?
2) i'm going to leave it at about 60-65F degrees for fermentation. Is that a good temperature?
3) is pasturization necessary? because i'm probably not going to do that.
4) so far it seems like most people who write on the net about ther ciders never seem to add sulfites; i dislike these, as i think they give me headaches. are any of you secretly adding sulfites to your ciders? i'm planning on making mine as delicious and natural as possible.
5) thank you!