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When you say filtered apple juice, do you mean any kind? Is this part of the recipe for backsweetening... so pasteurized stuff with preservatives would be fine?

Hopefully it'll git goin here soon enough, but if it doesn't, I'll try your direct pitch method.

Thanks. It was 62 degrees when I pitched it, because I was outside, and it looks like fall is coming to Michigan early, but the ambient temp in the basement is about 70 degrees, and that's about how warm the cider is now. If I don't see any activity by tomorrow, should I be worried?

I pressed 5 gallons of cider with my new hand-built cider press. I decided to take my chances and not use the campden tablets. I hydrated one packet of champagne yeast and pitched it to the 62 degree cider, and aerated it for a couple of minutes. It's been about twelve hours and I haven't seen...