No yeast at all? Probably I can get unpasteurized cider at the farmer’s market. Do I bottle it after the two weeks or just leave it in the carboy? In the toasty warm house or in the fairly cold garage?
There is a natural yeast on the peel of the apple. That's why it has to be unpasteurized. It'll ferment slowly, but it will ferment.
We bottle it. In fact I usually add some priming sugar before bottling. Then you end up with sparkling hard cider.
In the toasty warm house
We do ours in the house. It's quicker that way.
L