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Those apples might be great for cider.

There is a reason why most commercial cider makers use SO2. To avoid funkiness because most byers want a clean cider. Funkiness will by many be associated with mold, rot, uncleanliness &c. When you watch footage of cider production in Normandy you will see that many apples have rotten spots...

Hygiene, clean, fresh, not rotting fruit and minimal O2 environment. Many funky flaour producing bugs need oxygen. Keeving and racking during fermentation both achieve the same: a low nutrient environment in which yeasts are unable to ferment all sugars.

Update: Dec. 6th Lalvin 71B was added by course organiser and day before yesterday SG down to 1.004.

I use 1.5 or 2 liter PET soda bottles. Works great. Cheap and cheerful. But I don't make huge amounts of cider.

Are you guys alcoholics or commercial producers? It will take me some effort to finish the amount I made this summer. Still having some last summer's cider left. I have 34 liters = 9 US gallons = 7.5 Imperal gallons. About time the entire world goes metric. There is only one liter!

Cold tolerance isn't a problem, at worst you have decimated your yeast and malolactic fermentation bugs. The biological processes in your cider may take a while to get back into business.

https://www.homebrewtalk.com/threads/overcoming-potassium-sorbate-in-zeiglers-apple-cider.38783/

Let them ferment and see what you get. If the brew is good drink it as it is, if not you can mix it with other cider batches and see what it does for the flavour. Start with mixing small amounts and try them before mixing larger amounts.

https://fruchtweinkeller.de/rezepte/ananaswein/ Google translate does a very decent job on this German text.

My guess is that pineapples lack tannins and will make a very bland "hard cider". I guess that is why tepache is made with pineapple peel and rind.

I enjoyed reading this on keeving: Keeving Blog – Northwest Cider Association

Depends how much sugar you add and how much time you give fermentation.

Look for tepache recipes.

Sounds like this simply is a yeast that needs higher nutrient levels than other yeasts. Jolicoeur achieves the same with what he calls stabilization racking. I would be worried that fermentation will be taken over by a different yeast as soon as the TF-6 goes into dormancy.

I think the choice of yeast is especially important when you want to ferment to dryness. The yeast will have to be paired with the apples you are going to use.

It's fermenting so what's the problem? If it ain't broke don't fix it.

Sounds great. Please keep us posted.

Probably not. Most of the cloudy bits in the juice wiil soon be part of the lees.

https://bootlegbiology.com/diy/capturing-yeast/ Here's something on different ways of capturing wild yeasts.