Planning a batch of cider for this weekend, using 5 gallons of pasteurized preservative free cider pressed last weekend at B. F. Clyde's in Old Mystic, i plan to use some pectic enzyme before i pitch, and am using the Wyeast cider yeast, but my big decision is whether to use the sodium metabisulfite or not. i'm not too keen on sulfites, and i've made batches in the past without it, just wondering the consensus of the forum, since it's pasteurized, there shouldn't be much in the way of wild flora in there now.