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So... After I juice the apples what do I need to do about eliminating the native yeasts, bacteria etc? Can I hit it with some sulphite to kill everything off and then re-pitch my own yeast a day or so later or am I going to be better off heating to 160 for the low temp pastuerization thing? or...

Have access to a ton of galas which aren't all that tart, but if I cut them with something tarter would that work? I've read that most of the best ciders are blends anyways. Thanks for the Help

I have access to a pretty decent cider press and I was wondering if anybody has some knowledge of the quantity of apples I will need for ten gallons of cider, as well as what varieties are good for use/blending. Thanks, Paul

I'm new to brewing... but as far as I know from the biochem end (I know scary science stuff) those sulfur compounds are often caused by photo-chemical reactions similar to light "skunking" beer. Most of those compounds will be reabsorbed with time in the cool and dark. There may also be some...