I just finished brewing my first batch of hard cider (following the caramel apple hard cider recipe from this site), and it tastes great -thanks upstatemike!
I didn't add pectin enzymes (per a suggestion from a shop owner) and it stayed real hazy, but that didn't bother me until I tried to heat pasteurize it.
I used the stove top heat pasteurization process (also found on this website) and it appeared to work well until the next day I noticed what looks like a collection of pulp at the bottom of every bottle. When I poured one into a glass and let it settle again it looks clearer than before but has a mess at the bottom of the glass.
Did I make a huge mistake? I appears that if I used the pectin enzymes this may not have happened -but I'm still very new to brewing.