Hey homebrewers, I'm making my first batch of cider this weekend and really don't have a clue. I'm picking up 5 gallons of unpasteurized cider and starting with that. Any input is appreciated. Basically I just plan on dumping the cider in the fermenter and letting it go. After doing some research it seems no heating is necessary and def. no boiling. What kind of yeast should I add? Or are the natural yeasts enough? Also should I be adding any other ingredients for flavor or will i get enought just out of the cider itself? Any advice and/or recipes are appreciated. Thanks my friends!