I have 5 gallons of fresh unpasteurized cider. Should I be worried about wild yeast and bacteria? Do I need to treat it with anything before I can use it to make hard cider?
I have a packet of Red Star Montrachet wine yeast that I was planning on pitching (ala EdWort's Apfelwein). Any other recommendations for cider?
Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale