Ok here goes.
I'm taking a punt (taking into consideration some things I've read here and elsewhere)
Apparently pasteurisation is good for soft cider (although some claim it affectc the flavour) but for hard cider the ethnol should kill any e.coli.
I'm about to start a cider according to the following:
2 kg royal gala
2 kg Granny Smith
1 kg fuji
800g Red delicious
1 kg Jonathon
1 kg apples I bought yesterday but forgot to remember the name of (surprise element)
2 delicious unknown farm fresh apples given to me by some kind relatives
4 Nashi pear (brown)
4 litres preservative/added sugar free berri 100% apple juice
200g lactose
500g brown sugar
15g white wine yeast
10g nutrient
1 Juice all apples.
2 Pour juice into fermenter with preservative free juice and allow to clarify for 48 hours.
3 Start yeast (rehydrate etc)
4 Rack to second vessel leaving crust behind
5 Add dissolved sugars
6 Take gravity reading
7 Top up to 20 L with boiled cooled water (no idea yet how much water that will be)
8 Take 2nd gravity reading andadjust sugar/water level to desired level (something between 1040 and 1060 is acceptable to me)
9 Ferment at 15 deg
10 when hits 1010 or lower rack again, , fine, leave then prime and bottle.
I'll post here how it goes as I'm taking a risk with wild yeasts but not the full risk (ie adding yast of my own).
If this works the next one might be a totally wild ferment.
If it doesn't I'm out a lot of apples and time.
For those curious about cider apples in Australia - I found this link:
http://www.dpi.nsw.gov.au/agriculture/hort...cider/varieties