And, not to nit pick over details, but I thought that depriving the yeast colony of air slowed down their growth so that they didn't over populate too quickly and start to die off. That's when acetobacters have a chance to take hold, and it's their waste that gives the vinegary acid flavors.
Apple seeds contain small amounts of cyanide
But cyanide is one of those toxins that accumulates, right?
I've read bitter apples actually make better cider than the ones you want to eat. What are the apples you get from your neighbor like, tel?
I understand adding sugar (honey sounds awesome) to the apple peel/core brew
but do you really need to add extra sugar to straight apple juice?
Do you have a picture of the one you use at work? Would the typical cages I've seen made of wooden slates and metal bands do the job?