My n00b cider questions

[Scottatron]

I feel like making an apple cider and have a few n00b questions:

1. Store bought apple juice or apple cider? It should be pasteurized correct?
2. Corn, cane, or brown sugar?
3. I should aerate the juice before adding the yeast (champagne yeast)?
4. I bought a package of dry champagne yeast from my home brew shop. I should add warm water to it then just pour it in? I don't have as much brewing experience as I would like.
5. Would a 5 gallon fermenter be ok if I only am brewing a few gallons? I assume so.

I appreciate any responses.

 

[moorhead1976]

I used store bought juice (4 gals) and 1 gal of spiced cider from trader joes. No preservatives, only pasteurized. I used light brown sugar and champagne yeast. I did add the yeast to warm (103 F) water for 15 minutes before adding to juice in the ferm. I also stirred the juice/sugar/yeast mix for about a minute. I am less than a week into this process, but I have active ferm with lots of bubbles. The airlock off gas smells of apply goodness...

 

[Scottatron]

Thanks a lot for the reply. I'm going to start in the next few days.