I get cider directly poured into carboys at press. it is unpasteurized and ice cold. I just let it warm to room temp (4-5 hrs) and pitch/sprinkle cuvee wine yeast. It makes an excellent cider, and is zero work. Cuvee works well b/c it has zero krusen, needs no nutrient and is 50 cents a pack.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.