I made the following:
2 packets champagne yeast (added second due to mistaken use of K-sorbated Cider)
5 gallons cider
4 lbs corn sugar
2.5 tsp apple pectin
2.5 tsp yeast nutrient
A little cinnamon
Should I add lemon juice before bottling (and how much)? I was told it will help preserve the cider.
Also, can I use fresh cider to charge. Add like 1/2 cup fresh cider to each 20oz bottle?