SC - Apples for Cider more hints.

[Jeff Gedney]

Oh and don't bottle it for at least six months, to allow all fermentation to finish
The Cider will have two ferments. one in six montsh along, this is the 
"Malolactic Fermentation"  this converts two parts very tart malic acid to 
one part milder lactic acid, and makes the cider mush sweeter.
bottling it too soon will prevent this.
If you do pasteurize it yourself or use pasteurised cider, youll need to innoculate
the cider with the malolactic bacterium culture. This is wild in apples, but is killed
by pastuerization, along with vinegar and other less desireable microbes
You can also get this culture at the brew store along with the yeast, though you 
may need to ask for it specifically.

brandu