Been brewing beer for over a year now. I have access to over 100 gallons of pear juice this summer and want to make cider. It will be unpasteurized fresh pressed juice. Should I heat it first but not boil and any recommendations on yeast would be helpful. Also i will be doing this in an old winery and have access to oak barrels and the such should i use those or glass carboys?? Sorry lots of questions but would like to make a good product as half of what is made goes back to the juice supplier .
Thanks, in advance for your thoughts!