When I was a kid, we fermented cider by leaving it on the counter. I just bought two gallon jugs of pasteurized cider from different producers. I plan to split it three ways, one each variety to ferment with S-04 or Nottingham, and a mix of the two to ferment wild. The young man working for one orchard told me the 'flash pasteurized" cider will still spontaneously ferment, just more slowly. Has anyone had that experience? Otherwise I'm thinking of using some fruit to start it fermenting, or leave it in the yard with cheesecloth over it to start. Any suggestions?