Not aiming to be a full response, but doesn’t the StackExchange link you shared basically say that non-sterile cider isn’t a real issue and that the straightforward thing should basically work?
Basically just wash the apples very well before pressing and practice good sanitation during production.
Use a desired yeast instead of chancing with wild fermentation. Few wild yeasts actually produce favorable results.
Once fermentation is complete the health risks are minimal. Fermented cider is an environment where harmful pathogens can’t survive long. Some molds can produce neural toxins, so if you have black / blue mold use caution.
The second paragraph seems to indicate a problem with using wild yeasts, but my model is that this is basically just about taste, and not about any real risks.
Ah, let me clarify: I linked that page not to claim that contamination/poisoning is a risk, but merely to support the claim that using wild yeast would not yield a satisfactory result (which is why I linked it from the part of the my comment’s text that was about results, not the part about risk).
Not aiming to be a full response, but doesn’t the StackExchange link you shared basically say that non-sterile cider isn’t a real issue and that the straightforward thing should basically work?
The second paragraph seems to indicate a problem with using wild yeasts, but my model is that this is basically just about taste, and not about any real risks.
Ah, let me clarify: I linked that page not to claim that contamination/poisoning is a risk, but merely to support the claim that using wild yeast would not yield a satisfactory result (which is why I linked it from the part of the my comment’s text that was about results, not the part about risk).