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For reference, I was just messing around with the extremely unfiltered juice sold in glass bottles (why I bought them...) at Whole Foods under their 365 brand. Looking at the juice and during fermentation I figured there was no way it would clear easily, but after two days cold crashing on the...

Cold crashing stops the yeast and causes them (and whatever else you've got floating around) to settle to the bottom, so when you siphon the liquid off there is ideally no yeast left. Thus, bottle carbing gets tricky, especially when you want to start messing around with dry/semi-dry/etc...

Basically, yes. IF in fact you know they have been properly pasteurized.

Thanks John that was exactly what I was looking for. I also used an ale yeast this time instead of monrachet or one of the other wine yeasts, just to see if it would help.

As many of you who have made and tried lots of ciders can attest, some are much more "winey" than others. From experience, I've found that ABV% isn't a good indicator of this factor: I've had winey 4% ciders and ciders at 8% that weren't. I've found I prefer my cider to taste more like the...

Unpasteurized if you want to take the slight risk of wild yeast going off. Some people here I know prefer unpasteurized. Pasteurized has (ideally) no wild yeast, and what I normally use. I have noticed no difference in taste.

cold crash and rerack!

Yes, if you want it dry. If you want some (natural) sweetness left you could cold crash for a day and then rerack until you are happy with the clarity and fermentation stops. Depends on if you want carb as well, an oft discussed/ debate topic here

I just saw that as well and thought the same thing. I'll need a new stopper then I'll test it as well (unless I get lazy and balloon it...)