I have 10 gallons of fresh-pressed, unpasteurized cider coming tomorrow and plan to make alcohol with it. I am thinking 5 gallons of hard cider, no added sugars, and 5 gallons of apple pie cyser with added honey and spices. I'm probably going to do a sweet mead as well, while I'm at it. I have read conflicting things about pasteurizing the cider. Some people say to heat it up to 160 or so to pasteurize it before cooling and pitching yeast. Most of what I find on here just says to pitch the yeast without any pasteurization. I'm tempted to try that to preserve as much apple flavor as possible.
I'm using Red Star Cotes de Blanc yeast, if that matters.