I used Motts apple juice and Nottingham ale yeast, ferment 12 days then 10 days in secondary.
Motts apple juice Brix 9.98.
Add 201 g sugar to boost Brix to 14.72.
Finished Brix 0.26 and ABV was7.88%.
I added 5.69 grams sugar to each bottle for a fizzy applewine
Yes I know my brewhouse needs cleaning but I'm busy.
I have brewed using non pasteurized cider, and you can actually get it to ferment on it's own with the natural yeast from the apples. If you do decide to brew a batch, I recommend using your own yeast to prevent the possibility of an unknown contagion taking hold, instead of the yeast. But you wouldn't need to pasteurize the cider if you make a batch, just use a decent all yeast.
do you happen to know the process for making cider directly from apples? i've had a lot of trouble finding out how and my best guess is that i would have to pasteurize the juice to just try to mimic the common recipes and that seems counterproductive.