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Thanks for the feedback! All makes sense.

I have a recipe which calls for adding fresh ginger, candied ginger and dried apricots at secondary. Is it safe to add these directly to my 2nd bucket? Just concerned about sanitation. Also, I've never worked with fresh ginger in a beer before. I assume I should slice, but should I peel...

You mean of the caps themselves? The bottles are glass, of course.

@UpstateMike or anyone who would know: Regarding the original recipe that starts this thread, should the cider age in the bottles at all after pasteurization, or is the brew more or less good to go? Does this cider improve at all with with much age, and if yes, what would be recommended?

I apologize if the answer to this question is tucked somewhere in this excellent thread already. I tried a search but came back lacking. I always bottle beers in 1-liter EZ-Cap bottles. So, of course those are the only bottles that I have. Do these bottles work just as well using the stove-top...