campden, bentonite, floculite, sparklefresh, pectic enzyme, citric acid, acid flashback, bacon fatback,,,,,, do you add any apple juice?
whoops i'm being flippant again.. sorry... i just don't see the necessity of adding loads of stuff to cider. adding yeast if you don't trust the natural ones, or if you use non-fresh pressed juice, i understand. sometimes i add yeast. and i can see the argument for adding sulfites in some situations, but not all, i *almost* never use them. but the rest?? do you need them? aging will take care of the taste and most of the clearing, care will assure you don't oxidize, and if it's a bit cloudy, that's authentic!!