After my first batch of cider had preservatives in it I decided to source some better cider. I managed to find some beautiful unpasteurized cider with no preservatives added. It's dark brown, no sediment in it and it has an amazing fresh sweet apple smell. My question is should I just ferment this stuff straight up or should I heat it on the stove first. If heating should be done what is the best temp/time to do it for. I have heard to barely simmer for 45minutes, seems almost like sacrilege to me.