Make hard cider

“I decided to purchase cider from my local supermarket. In the produce section, I found two different apple cider offerings: pasteurized and unpasteurized. I opted for the pasteurized cider and ensured there were no added preservatives. Preservatives would preclude fermentation by keeping the yeasty beasties from doing their job. Unpasteurized cider would have too much other wild stuff in it that I didn’t want to bother with. As I placed the jugs of cider in my shopping cart, I remembered I had some unused kveik yeast leftover from a previous brew day. For scientific reasons, I meandered to the juice aisle and grabbed three gallons of apple juice (because it was cheaper) to make an experimental cider alongside my legitimate endeavor.”