Originally Posted by edmanster
1 crushed campden tablet per gallon for 24 hrs then pitch yeast!
Yep, that's the easy way.
Today, I made 3 gallons of cider (not hard cider, just cider!) for drinking and because I wanted to be extra sure it was safe for the little ones, I pasteurized it.
Pasteurizing is easy, just like with fresh milk. I bring the fresh cider up to 160 for 30 seconds (alternatively, you can do 145 for 30 minutes), and then put in an ice/water bath to cool and then stick in the fridge.
You definitely don't want to boil the cider!