I purchased some fresh squeezed cider from an orchard with no additives. I tasted a glass there and it is excellent. I just know since I have not done cider from fresh squeezed before if I should use campden tablets to kill the wild yeast, or just add the yeast and let it ferment. I have heard that campden tablets will neutralize some of the apple flavor.
Any experts I will love your comments. right now the cider is in gallon plastic jugs in the freezer until I defrost them and add to a carboy.