Just in time for the event, I came into five gallons of unpasteurized cider.
The natural fermentation was so aggressive that I had to abandon the original
idea of killing the natural yeast in lieu of champagne yeast (preserves flavor).
However, upon consultation with my home brew guy from Strange Brew, Brian
Powers, he assures me that WITH the added champagne yeast and a yeast
excellerator coupled with the natural fermentation, this should be a tangy
treat. Bottling is just over a week and half away, and it will be carbonated by
sampling time!

Also, the article previously posted appears on Bump-Drafts.com and
CarsandRacingStuff.com.