"and the juice would still need pasteurizing."

I don't know where you got this from. Nothing could be further from the truth. It would be preferable to use fresh, unpasteurized juice.

No attikai. He means would need to pasteurize it if no fermentation was involved. You misread that.

Chris does say to use pasteurized, preservative-free juice, but I think that's just because that's the best and least fucked-with apple juice one can buy by the gallon. If you have an apple tree and a cider press (or unfettered access to these), obviously you should just use those instead.