Originally Posted by bullcross
sorry to be a pain but i also just read campden wont kill off the yeast , can i still add my own yeast?
ive just added the campden so cant do anything for 24hours now anyway
I'm not sure what you're asking. You add the campden to kill wild yeast/bacteria/microbes so that you don't have the natural yeast on the apples fermenting the cider since you want to add your own. Wine yeast is fairly tolerant of sulfites, but it's best to add it about 24 hours later so that it doesn't get "stunned" by the campden.
I mix up the must, and add the campden. Twelve hours later, I add pectic enzyme (if using). Twelve hours after that, I add the yeast.