I'm new to cider, but been brewing beer for about 2yrs. I Did a cider making course with this guy last saturday http://www.fruitandvine.com/How_to_b...-41-z-home.htm
I was given a gallon bottle of pressed apple juice(with campden added) after the course. I let it sit and start fermenting as he recommended with whatever natural yeasts were in it. He also seemed quite lax about sanitation(whereas I'm used to being completely anal about sanitation when brewing beer).
1. Am I right in saying that because 'all' of the sugars ferment out of cider that theres no real opportunity for infection to take hold so sanitation isnt as important? Are 'clean' bottles enough for bottling cider and do I need to make a sugar syrup to sanitise by boiling or can I just dump a teaspoon in the bottle?
2. Can anyone tell me about unfermentable vs fermentable sugars in cider(for sweetness) or does this not exist because theres no mash process?