Thanks, Dave. I've heard mention of the camden tablet method. I may try that.
Do you use nutrient additions like you would with mead? I've heard that apples don't lack the nutrients that honey lacks; ergo, cider does not require nutrients additions (at least, according to some sources).
I think I may just try to employ some brewing/fermenting intuition and wing it.
edit: after doing a little research, here's a process I came up with...
5 gallons unpasteurized, naturally produced, preservative-free cider from local orchard
5 campden tablets, crushed
5 tsp yeast nutrient
¼ tsp liquid pectic enzyme
Nottingham dry yeast
Add cider to sanitized 6.5-gallon glass carboy. Add crushed campden tablets, affix airlock and let sit for 24 hours. Then, add yeast nutrient, pectic enzyme, and rehydrated Nottingham yeast. Ferment in the mid-60s until cider reaches terminal gravity (around 1.005-1.010). Transfer to CO2-purged, 5-gallon glass secondary for long-term bulk aging. Transfer to CO2-purged, 5-gallon glass tertiary, if necessary. When fully conditioned and brilliantly clear, transfer to keg and force carbonate to desired carbonation level.